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Moroccan Fish pastilla recipe

Moroccan Fish pastilla

Moroccan traditional  fish pastilla
Moroccan  Fish pastilla



Preparation time:      75 mins    
Baking time:               60


Fish pastilla

the  Pastilla is a prestigious Moroccan dish that families prepare for parties and weddings and when they receive guests. But you can prepare it for your family if you have time. We have already presented the recipe for chicken pastilla and here is the pastilla with fish (shrimp, squid, and whitefish). It is extremely delicious, you will know it only by seeing it!

ingredients:


500 g white fish of your choice

250 g shrimp peeled

250 g squid cut into slices

125 g Mushroom

100 g grated Edam cheese

250 g leaves of pastilla

125 g Vermicelli

200 g cut green olives

1 tbsp concentrated tomato

2 tbsp chopped parsley

3 tablespoon Olive oil

1 teaspoonSel

1 teaspoon ground black pepper

3 units Crushed garlic cloves

75 mL Oil

50 g Butter

Preparation:

Cook the white steamed fish by sprinkling it with salt and ground black pepper.While cooking, pour 2 tablespoons of olive oil into a pan, add the mushroom, the cloves of garlic, tomato paste, a little salt, and ground black pepper, then cook for about 5 minutes, stirring occasionally.
Add the shrimp and parsley and cook for 5 minutes stirring.
 Then add the squid and cook in the same way for 5 min.

 You can cut the squid with a chisel or leave it in slices.
Add the olives, stir well and remove from the heat. Put the vermicelli in boiling water in a bowl and leave it for about 5 minutes.
drain it and cut it with a chisel, then add to the shrimp, mushroom and squid mixture, and mix well.
Detach the skin of the white fish (which must be already cooked), cut it into pieces, add to the preparation and mix well.

Melt the butter and mix with the 75 of oil and use the mixture to brush all the pastilla sheets one by one and on both sides.

Place three sheets of pellet in a deep enough plate, so that just half of each leaf is inside the mold and there is the intersection between the three leaves (like a kind of flower).

Pour the filling into the pan, spreading it well, then sprinkle with grated Edam (you can not use the cheese).
Fold the pastilla sheets to cover the filling by brushing them with oil and butter.
Cover everything with a pastilla sheet by inserting the sides well below the Pastilla.
Put the Pastilla in a round dish greased with oil and butter by slipping it from the plate and brush it with oil and butter. Bake in the oven on a gentle temperature so that the pastilla leaves are all cooked.
Present in a dish by decorating it as you want!





 


see as well : 

pastilla-for-seafood   sugar-cookies     pancakes   tajine



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