Moroccan Fish Bastilla – Pastilla de Poisson

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Moroccan Fish Bastilla, or Pastilla de Poisson, is a culinary masterpiece for Special Occasions. A dish that perfectly encapsulates the artistry of Moroccan cuisine. This flaky, golden pie filled with savoury seafood is much more than a meal—it’s a symbol of elegance, celebration, and tradition. While the more famous Chicken Bastilla has long been a staple of Moroccan weddings and special occasions, Fish Bastilla has emerged as a popular and sophisticated alternative, particularly for weddings looking to dazzle their guests with a unique and balanced menu.

The Evolution of Bastilla: From Chicken to Fish

The origins of Bastilla can be traced back to the Andalusian era when refugees brought their culinary traditions to Morocco. The original Chicken Bastilla combined sweet and savoury flavours, featuring layers of delicate warqa pastry (similar to phyllo), spiced chicken, and almond filling, all dusted with cinnamon and sugar. This culinary innovation became a hallmark of Moroccan hospitality, reserved for celebrations and grand events.

However, as Moroccan wedding menus evolved, a practical dilemma arose: serving Chicken Bastilla as a starter made it challenging to also include the beloved Chicken Tagine with olives as a main course. Enter Fish Bastilla—a creative solution that not only preserved the integrity of the wedding menu but also elevated the appetizer course to an art form. By using seafood as the star ingredient, caterers could ensure that chicken and meat dishes could follow, each with their own distinct flavours and presence.

The Role of Fish Bastilla in Moroccan Weddings

Moroccan weddings are grand affairs, marked by lavish feasts that reflect the family’s hospitality and taste. Traditionally, the meal begins with a selection of savoury bites paired with fresh fruit juice, a refreshing prelude to the multi-course feast. Serving Fish Bastilla with the salad medley or as a mini savoury appetizer has become a trend, showcasing the chef’s skill and the host’s attention to detail.

The flaky layers of pastry, filled with a medley of seafood, vermicelli, and a blend of Moroccan spices, are baked to golden perfection, often decorated with intricate patterns or a sprinkle of sesame seeds. This artistic presentation not only wows guests but also highlights the fierce competition among Moroccan wedding caterers. Each strives to create a dish that stands out, turning this simple fish pie into a culinary masterpiece.

Why Fish Bastilla Stands Out

The popularity of Fish Bastilla lies in its balance of flavours and textures. The seafood filling—often made with shrimp, white fish, and calamari—is seasoned with garlic, parsley, and a hint of saffron, then combined with vermicelli and a creamy sauce. The pastry layers are crisp and golden, offering a satisfying crunch that contrasts beautifully with the rich, savoury filling. It’s a dish that feels both luxurious and comforting, making it the perfect choice for celebrations.

Fun fact: Fish Bastilla is often served as individual mini pies at weddings, allowing guests to enjoy this delicacy as part of a grand appetizer platter. This approach not only makes it easier to serve but also adds a touch of elegance to the presentation.

A Culinary Art Form

The rise of Fish Bastilla reflects the ingenuity of Moroccan caterers and the evolving tastes of Moroccan society. While Chicken Bastilla remains a beloved classic, Fish Bastilla has carved its own niche, offering a fresh and versatile option that pairs beautifully with other Moroccan dishes. Whether it’s part of a wedding feast or a special family gathering, Fish Bastilla is more than just food—it’s a celebration of Morocco’s rich culinary heritage and the creativity of its chefs.

Preparing the Fish Bastilla

This delicious seafood pie blends the rich flavours of cod or swordfish, shrimp, and calamari with Chinese vermicelli, mushrooms, and a spiced tomato sauce, all wrapped in delicate, crispy warqa (brick pastry) or phyllo pastry. It’s a true labour of love, but with proper planning and preparation, it becomes a rewarding and manageable experience.

The key to success lies in preparing each mixture separately—cooking the seafood, and noodles, making the sauce, and assembling the layers. Being organized helps, so measure your ingredients ahead of time and keep your workspace tidy to streamline the process. For convenience, I prepare the filling in advance and refrigerate it until I’m ready to assemble. The Bastilla itself can also be assembled and frozen, making it a fantastic make-ahead option for unexpected guests and surprises. When frozen, it bakes beautifully straight from the freezer, ensuring you can serve a fresh and flaky masterpiece with minimal last-minute effort.

Whether shaped into a single large pie or smaller individual portions for easy serving, Moroccan Fish Bastilla is a versatile dish that adapts to your needs. Its combination of tender seafood, spiced sauce, noodles and golden pastry is perfect for entertaining and guarantees a memorable meal every time.

Bringing Moroccan Elegance to Your Table

If you’re inspired by the artistry of Moroccan Fish Bastilla, why not try making it at home for your next special occasion? It’s a dish that allows you to experience the elegance and tradition of Moroccan weddings in your own kitchen. Serve it with a crisp salad medley or as part of an appetizer platter, and let your guests enjoy the flavours of this stunning dish.

Fish Bastilla is a testament to how Moroccan cuisine transforms simple ingredients into extraordinary works of art. Whether you’re hosting a wedding or simply want to impress your family and friends, this dish is sure to be a showstopper.

Did you try this recipe? I’d love to hear how it turned out for you! Feel free to leave a comment below and let me know what you think. If you snapped a photo of your creation, you can even share it in the comments or tag me on Instagram @ahlanwasahlanuk—Connecting with you and hearing about your cooking adventures truly makes my day. Thank you for being here!

Moroccan Fish Bastilla Recipe

This delicious seafood pie blends the rich flavours of cod or swordfish, shrimp, and calamari with Chinese vermicelli, mushrooms, and a spiced tomato sauce, all wrapped in delicate, crispy warqa (brick pastry) or phyllo pastry. It's a true labour of love, but with proper planning and preparation, it becomes a rewarding and manageable experience.
The key to success lies in preparing each mixture separately—cooking the seafood, and noodles, making the sauce, and assembling the layers. Being organized helps, so measure your ingredients ahead of time and keep your workspace tidy to streamline the process. For convenience, I prepare the filling in advance and refrigerate it until I'm ready to assemble. The Bastilla itself can also be assembled and frozen, making it a fantastic make-ahead option for unexpected guests and surprises. When frozen, it bakes beautifully straight from the freezer, ensuring you can serve a fresh and flaky masterpiece with minimal last-minute effort.
Servings 6
Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes

Equipment

  • 1 14" round pan

Ingredients

Seafood Filling:

  • 500 g 1 lb medium shrimp, shelled, cleaned, and tails removed
  • 500 g 1 lb calamari, cleaned and sliced into 1/4″ rings, with tentacles chopped
  • 1 kg 2 lbs boneless cod, cut into bite-sized pieces swordfish or another firm, low-fat fish can also work.
  • 4 tbsp butter divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chermoula

Tomato Sauce:

  • 3 large tomatoes
  • 2 large garlic cloves
  • 1 cup fresh parsley
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp pepper

Vermicelli Filling:

  • 1 cup fresh mushrooms
  • 1 onion sliced
  • 1 bell pepper sliced
  • 2 garlic cloves finely chopped or pressed
  • 175 g dried Chinese vermicelli noodles
  • 1 tbsp hot sauce optional
  • 1 tbsp soy sauce
  • Reserved seafood cooking liquids
  • salt & pepper taste the mixture first & adjust as needed

For Assembly:

  • 500 g warqa or phyllo pastry
  • 1/2 cup butter melted
  • 1 tbsp vegetable oil
  • 1 egg yolk beaten
  • 1 cup grated cheese e.g., Edam, Mild Cheddar, Gouda

Optional Garnish:

  • 1/2 cup grated cheese
  • Cooked shrimp
  • Lemon slices
  • Fresh parsley or lettuce
  • Olives

Instructions

Prepare the Tomato Sauce

  • In a blender or food processor, blend the peeled and chopped tomatoes with the oil, garlic and half the parsley. Pour the tomato mixture into a saucepan and combine with the seasoning.
  • Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally.
  • Chop and stir in the remaining parsley, remove from heat, and set aside.

Cook the Shrimp

  • Marinate the shrimp in 1 tbsp of chermoula.
  • Melt 1 tablespoon of butter in a large non-stick skillet over medium heat.
  • Sauté for 1–2 minutes, until the shrimp turns opaque but the center is slightly translucent.
  • Drain the shrimp, reserving the liquid for later. Set the shrimp aside. (Reserve a few for garnish if desired.)

Cook the Codfish

  • Marinate the codfish in 1 tbsp of chermoula.
  • In the same skillet, melt another tablespoon of butter over medium heat.
  • Cook, turning occasionally, until the fish flakes easily with a fork.
  • Transfer the fish to a plate, reserving the liquid. Break the fish into chunky flakes and set aside.

Cook the Calamari

  • Melt a tablespoon of butter in the skillet.
  • Add the calamari, seasoning with 1/2 teaspoon each of salt and pepper.
  • Cover and simmer over medium-low heat for about 1 hour, or until tender.
  • Drain the calamari, reserving the liquid, and set aside.
  • Note: You can mix the reserved liquids together and keep them in one place.

Prepare the Mushrooms

  • Melt the remaining tablespoon of butter in the skillet.
  • Add the washed and sliced mushrooms and saute in the skillet seasoned with some salt and pepper. Set aside.

Cook the Vermicelli

  • In a large wok, stir-fry the onion, pepper and garlic in some vegetable oil. When half cooked add the sauces and 1/4 cup of water. Taste and adjust salt and pepper if needed
  • Soak the Chinese vermicelli noodles in hot water for 5 minutes until softened. Using a pair of kitchen tongs and scissors, cut the noodles into shorter lengths while in the water. (about 3 inches). Then drain.
  • Add the vermicelli into the wok with the vegetables & reserved seafood liquids.
  • Stir and cook uncovered over medium-low heat, stirring occasionally for 5 minutes. Remove from heat, cover and let sit for a further 5 minutes until the vermicelli is tender and most of the liquid is absorbed.

Combine the Filling

  • In a large mixing bowl, combine the cooked shrimp, calamari, mushrooms, and vermicelli mixture.
  • Mix well, tasting and adjusting the seasoning with additional soy sauce or hot sauce if desired.

Assemble the Bastilla

  • Keep your warqa or phyllo pastry covered with plastic wrap while working. Brush each sheet of dough with melted butter as you layer. It's easier to layer the pastry inside the round pan but a large flat surface can work too.
  • Brush a large round pan or flat surface with melted butter and vegetable oil. Layer 5, 12-inch circles of warqa sheets (shiny side down) or double layers of phyllo, allowing the edges to drape over the pan. Butter brush each layer. The first layer will sit in the centre and the other 4 sheets will overlap each other all the way around.
  • Place a 12-inch circle of warqa (shiny side down) or two phyllo sheets in the centre. Add the vermicelli filling, lightly pressing it into a circular shape, or all around the edges of the pan. Then press down a layer of cooked cod flakes over it. Drizzle the tomato sauce mixture all over the layer of codfish and finish of with sprinkling the grated cheese over the top of the sauce.
  • Fold the overhanging dough over the filling to fully enclose the pie. Trim excess dough as needed to maintain a neat, circular shape.
  • Add 2–3 layers of warqa (shiny side up) or 4–5 layers of phyllo on top, butter brushing each layer. Tuck the edges under the pie and smooth out the surface.
  • Brush the entire pie with melted butter, then with the beaten egg yolk for a glossy finish.

Bake the Bastilla

  • Preheat your oven to 180°C (350°F).
  • Place the bastilla on a buttered baking sheet (if its not in a round pan). Bake for 30–45 minutes or until golden and crisp. (If baking from frozen, it may take slightly longer.)
  • Optional: Sprinkle additional grated cheese on top during the last 5 minutes of baking to melt and brown slightly.

Garnish and Serve

  • Transfer the bastilla to a serving platter. Garnish with cooked shrimp, lemon slices, and fresh parsley if desired.
  • Serve warm, allowing guests to marvel at the flaky layers and savory seafood filling.

Notes

Tip for Mini Pies: For individual bastillas, use a small soup bowl or pie tin to place one or two small buttered sheets of warqa or phyllo. Add a dollop of filling and grated cheese, then fold the dough to enclose the filling. Trim the excess dough and bake as directed. The bowl or tin can help with the shaping and keep the size consistent.
Modern-day large party pastillas are also being adorned by breadcrumbed fried appetisers such as scampi, shrimp, chicken nuggets and long or triangle-shaped cheese phyllo pastries.
Course: Appetizer
Cuisine: Moroccan
Keyword: Fish, prawns, seafood, shrimp

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