Steps to Make Award-winning Fish Bastilla in Filo Dough

  • 3 min read
  • Mar 18, 2021

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We hope you got insight from reading it, now let’s go back to fish bastilla in filo dough recipe. You can cook fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to cook Fish Bastilla in Filo Dough:

  1. Take of filo dough (toko).
  2. You need of fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or.
  3. Provide of fresh about 400 gr).
  4. You need of rice mie (package).
  5. Use of green olives (sliced in rings).
  6. Prepare of coriander (to you're tast).
  7. Get of spices: paprika, ginger,chili or black peper, salt, cinnamin, curry.
  8. Use of olive oil.
  9. Use of butter (about 200 gr melted).
  10. Get of garlic (cut in pieces).

Instructions to make Fish Bastilla in Filo Dough:

  1. Take a baking tray (i prefer the 24 cm tray) and cover the bottom with butter so the filo dough will not stick. Pour some hot cooked water over the rice mie and let it week for about 5 minutes. meanwhile put some olive oil in a baking pan and bake the garlic but not brown, then add the fish, spices, olive parts and mie. Let it cook on a slow fire for about 7-10 minutes and then let it cool off. When cooled down take a sheet of the filo dough, put it in the tray and.
  2. When cooled down take a sheet of the filo dough, put it in the tray and cover the sheet with the melted butter. Then take another sheet of filo, put in on the first layer and cover it again with butter. You repeat that 5 of 6 times for a solid bottom. Then add the fish and mie and cover it with another 4-5 layers of filo each covered in butter. Place the upper sheets over the bottom sheets like a package. Cover the top with the rest of the butter. Bake in a pre-heated over for about 25 minutes..

Best served with fresh veg and a squeeze of lemon – a winner for the whole family! Pastilla is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco and Algeria, where it is called r'zima (رزيمة) or tajik. It has more recently been spread by emigrants to France, Israel, and North America. Fish pie doesn't have to mean heavy mashed potato.

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