fish and seafood pastilla
How good is this fish and seafood pastilla, this generous dish made from pastry sheets that covers in their heart a generous stuffing with the flavor of summer, a dish that easily finds its place in the Ramadan recipe menu, or if you are looking to find recipes for dinner!
Although this fish and seafood pastilla recipe is a recipe that we eat frequently at home, I was surprised to see that I never posted the recipe on my blog!!?? For my pastilla unfortunately all my ingredients were frozen, I’m talking about white fish, and seafood of course. It was good, but not as tasty as the one I prepare in Algeria.
My house in Algeria is not too far from the sea, but I don’t buy my fish at the market, I always go with my aunt, who lives in Boumerdes, she knows a fisherman who takes his small boat to fishing just for fun, not for work.
Namely the day, but sometimes he comes back with well-filled tubs of magnificent fish, sardines, octopus, goldfish, bogues, mendoles… the list was long each time, and I don’t remember all the names he gave me. And it was with my aunt that I learned to make this pastilla, of course I made today with what I could find at Iceland, a frozen food supermarket.
Next time I’ll go to the fishmonger who is still a bit far away, admittedly it’s not Mediterranean fish that I’m going to find there, but at least he sometimes has very tasty fresh fish.
To prepare my pastilla suddenly, I removed the fish in the evening from the freezer, I prepared my chermoula well flavored with herbs from the garden, at least one thing fresh in my recipe. I marinated each mixture separately with this chermola, I put everything in airtight boxes, and in the fridge to go directly to cooking the next day.
In the morning, my ingredients were half defrosted but super super fragrant, so I started by cooking each part separately and making my delicious fish and seafood pastilla, which despite the frozen fish was too good according to the opinion of my husband, who is still a bit critical when it comes to fish dishes.
My husband grew up in Skikda, a coastal town in eastern Algeria, and just outside the town there is a place called Stora rich in the restoration of all that is based on fish, if you want to discover any fish dish, you have to go there, it’s exactly like the Madrague in Algiers (Ain el benian).
My children found that the pastilla was even better than the previous times, so if like me you only have frozen fish, plan ahead and marinate the fish, it will be much tastier.
One important thing that I must take stock of: brick sheets, when it comes to a pastilla or bastilla, a malsouka or a mhencha, I always recommend homemade brick sheets because they are more flexible and easier to handle for cover the stuffing well, unlike store-bought pastry sheets that I find difficult to handle.
My other fish and seafood recipes:
fish and seafood pastilla
- 250 g shrimp
- 250 g fish fillet of your choice cod, shark, whiting, monkfish…
- 150 g rice vermicelli
- 25 g black fungus
- Juice of a lemon
- 3 vs olive oil
- 2 3 cloves of garlic
- 1 vs paprika
- 1 vs coffee cumin
- salt and black pepper
- 1 vs hot pepper I didn’t put it because of the children
- 1 small bunch of parsley
- 1 small bunch of cilantro
- 1 packet of brick sheets
- 30 g butter
- 1 Egg yolk
- 1 vs soy sauce
- 2 vs tablespoon tomato puree
- A few sliced pitted green olives.
- some whole shrimp to decorate.
Prepare the charmoula:
Slice the parsley and coriander and mix them in the bowl of the blender with the garlic, spices, olive oil, lemon juice and soy sauce.
Season the fish and seafood separately with half of the charmoula sauce and reserve the other half for the rice vermicelli and sauce.
Fry the pieces of fish in a little oil in a frying pan.
do the same with seafood
Drain the cooking juices and set aside.
Dip the rice vermicelli in boiling water for a few minutes, drain and cut with scissors.
brown the mushrooms in the fish and seafood cooking juices
add the vermicelli then the rest of the charmoula.
season to taste, add the tomato concentrate, stir for a few minutes over medium heat so that the vermicelli and mushrooms soak up the different flavors of the spices and fish.
Let the various toppings cool completely. Mix the prawns, calamari, vermicelli and green olives.
pour the vermicelli mixture in, decorate with the pieces of fish and close the well-buttered pastilla sheets on top, using the egg yolk to stick the sheets well and wrap the stuffing well.
Prick the pastilla with a fork to allow steam to escape during cooking.
Generously brush the pastilla with melted butter to have the right crispiness and color when cooking.
Bake in a hot oven at 180°C, until the pastilla takes on a beautiful golden color.
Serve the hot pastilla decorated with sautéed prawns, or according to your taste
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