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A white plate with a golden Moroccan pattern holding a triangular slice of Moroccan seafood bastilla

Best Bastilla recipe for guests

Fish Bastilla is one of the most delicious and refined dishes in Moroccan cuisine, often served at luxurious occasions and banquets.It features a balanced combination of fish and seafood with spices, wrapped in crispy pastry that gives it a distinctive taste and elegant appearance.It is considered one of the most famous Moroccan dishes served at weddings and important celebrations, following a traditional serving order.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10
Course: Main Course
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

đź’ 1-Stuffing ingredients
  • 1 kg Fresh peeled shrimp (prawns)
  • 1 kg Fresh calamari, cut into rings
  • 1 kg Fresh white fish fillet (such as monkfish, whiting, or swordfish)
  • 200 g Dried black fungus
  • 500 g Fresh white mushrooms, thinly sliced
  • 1 cup Cooking oil
  • 50 g High-quality unsalted butter
  • 1 Bay leaf
  • 1 Large onion, finely chopped
  • 400 g Chinese vermicelli (approx. 4 blocks)
  • 1 kg Authentic Moroccan Pastilla sheets (Warqa)
  • Shrimp shells (for making the seafood stock)
  • Alternatively: 2 packs of Phyllo dough (size #4)
  • Baking Tray: 45 cm in diameter
đź’ 2-Marinade Ingredients (Chermoula)
  • 150 g Fresh parsley, finely chopped
  • 100 g Fresh coriander (cilantro), finely chopped
  • 1 lemon Juice
  • 1 tsp Black pepper
  • 1 tsp Paprika
  • 1 tbsp Fish seasoning (Seafood spice mix)
  • ½ tsp chili powder or Harissa (Moroccan chili paste)
  • 50 ml Extra virgin olive oil
  • 2 tbsp Light soy sauce
  • 6 cloves Garlic

Equipment

  • Large Frying Pan (Skillet): For sautĂ©ing the shrimp, calamari, and mushrooms
  • Large Pot: For boiling the fish or preparing the vermicelli
  • Baking Tray (45–50 cm): A large round tray for assembling and baking the Pastilla
  • Parchment Paper: To line the tray and prevent sticking

Method
 

đź’ Cleaning Method
  1. You can either buy the fish, shrimp, and calamari already cleaned from the fishmonger, clean them yourself, or buy them frozen; however, fresh is best.
  2. To learn how to clean shrimp, click here.
  3. To learn how to clean calamari, click here.
đź’ To Prepare the Marinade
  1. Place all the spices and herbs in a food processor, excluding the salt.
  2. Pulse the ingredients together, making sure not to over-process them.
  3. Taste the mixture to check the seasoning
  4. Add half a teaspoon of salt if needed to achieve a perfect balance of flavors.
    A glass bowl containing prepared Moroccan chermoula sauce
đź’ 2-Pre-Preparing the Ingredients
  1. Step 1: The Seafood Stock Boil the shrimp shells in two liters of water with a bay leaf, one teaspoon of salt, a quarter of a lemon, and a garlic clove for flavor.
    Shrimp shells simmering in a stainless steel pot to make flavorful stock
  2. Let the stock simmer for 20 minutes, then strain it well and add a tablespoon of soy sauce.
  3. Step 2: The Vermicelli Soak the 4 blocks of Chinese vermicelli in the hot seafood stock for 5 minutes.
    Chinese vermicelli noodles soaking in a bowl of hot shrimp stock
  4. Once the vermicelli has doubled in size, drain it in a colander.
  5. Cut the vermicelli into shorter strands using a knife or kitchen scissors to make it easier to mix and eat.
  6. Step 3: The Onions Sauté the finely chopped onion in a little oil over medium heat for about 20 minutes until it becomes soft golden and flavorful.
    A frying pan with finely chopped onions, sautéed until soft, translucent, and golden
  7. Reduce the heat as needed to prevent the onion from burning
  8. Step 4: The Black Fungus Place the dried black fungus in a bowl and cover it with hot water until it softens and expands.
    Black fungus mushrooms soaking in hot water in a glass bowl
  9. Drain the fungus and clean it thoroughly to remove any grit or impurities.
  10. Chop it into small, bite-sized pieces or smaller.
đź’ 3-Seafood Filling Preparation
  1. To Prepare the Shrimp (Prawns)
  2. In a large skillet, add a knob of butter to the shrimp.
  3. Add one tablespoon of the marinade.
  4. Sauté over medium heat for 5 minutes.
  5. Stir the shrimp occasionally while cooking.
  6. Transfer the shrimp to a metal strainer.
  7. Let all the juices drain completely.
    A frying pan containing sautéed shrimp cooked with Moroccan chermoula
  8. To Prepare the Calamari
  9. Use the same skillet and add another knob of butter.
  10. Add the sliced calamari rings and one tablespoon of the marinade.
  11. Sauté over medium heat for no more than 7 minutes.
    A frying pan containing sautéed calamari rings cooked with Moroccan chermoula
  12. This timing ensures the calamari remains tender and not rubbery.
  13. Transfer the calamari to the strainer with the shrimp.
    A glass bowl with a colander containing sautéed shrimp and calamari
  14. Make sure to reserve the cooking juices for later use.
  15. To Prepare the White Fish Fillets
  16. Add a large knob of butter to the same skillet.
  17. Add the fish fillets along with two tablespoons of the marinade.
  18. Cook the fish carefully.
  19. Avoid stirring too much to prevent the fillets from breaking apart.
  20. Once the fish is cooked, set it aside.
  21. You can brush the fish fillets with the marinade.
  22. Place the fillets in the oven to cook.
  23. This method will produce natural juices from the fish.
  24. Collect these juices and add them to the reserved shrimp juices.
  25. Combining the juices will enhance the flavor of your concentrated sauce.
    A frying pan containing fish fillets marinated and cooked with Moroccan chermoula
  26. You can brush the fish fillets with the marinade.
  27. Place the fillets in the oven to cook.
  28. This method will produce natural juices from the fish.
  29. Collect these juices and add them to the reserved shrimp juices.
  30. Combining the juices will enhance the flavor of your concentrated sauce.
  31. To Prepare the Mushrooms
  32. Add a knob of butter and one tablespoon of the marinade to the black fungus.
  33. Use the same skillet for this step.
  34. Cover the skillet and cook over medium heat for 5 minutes.
  35. Add the thinly sliced white mushrooms.
  36. Stir the mixture and cover the skillet again.
  37. Cook for another 5 minutes while stirring occasionally.
    Moroccan Fish Bastilla Recipe
  38. Concentrated Sauce
  39. Pour the reserved shrimp and calamari juices back into the skillet
  40. Add the remaining marinade to the juices.
  41. Cook the mixture over high heat.
  42. Stir occasionally until the liquid reduces.
  43. Continue until it thickens into a concentrated sauce.
    A frying pan containing the thickened, flavorful fish cooking juices and reduction
  44. The Filling Base
  45. Add this concentrated sauce to the prepared vermicelli.
  46. Add the mushrooms and the sautéed golden onions.
  47. Mix everything thoroughly.
    "A glass bowl filled with a mixture of vermicelli noodles, Moroccan chermoula, sautéed button mushrooms, and black fungus
  48. Ensure all the flavors are well-absorbed and no liquid remains.
  49. Let the mixture cool completely before you start assembling.
    A Moroccan serving bowl filled with Chinese vermicelli stuffing, sautéed shrimp, sautéed squid, and fish fillets.
đź’ Assembling and Folding the Pastilla
  1. Important Preparation Tips
  2. It is essential that the filling is completely cold before you start
  3. Using a cold filling prevents the pastry sheets (Warqa or Phyllo) from tearing.
  4. Use a round baking tray with a diameter of 45 to 50 cm.
  5. Place parchment paper on the tray first to make it easier to remove the Pastilla later.
  6. Working with the Pastry Sheets
  7. We are using authentic Moroccan Pastilla sheets (Warqa) for this recipe.
    A light green plate containing stacked sheets of Moroccan warqa pastry
  8. Always place the smooth side of the sheet facing outward and the rough side facing inward.
  9. If you use frozen Phyllo dough, take it out of the freezer about 4 hours before starting.
    A light green plate holding a sheet of phyllo dough, with the phyllo pastry box placed next to it
  10. This allows the Phyllo to become soft and pliable; otherwise, it will break easily.
  11. Keep the kitchen windows closed and avoid drafts to prevent the delicate sheets from drying out.
  12. The Coloring Oil
  13. In a small bowl, mix cooking oil with paprika until the paprika dissolves.
  14. You can strain the oil to remove any small particles that might burn in the oven.
  15. Brush each sheet generously with this oil to achieve a beautiful golden color.
    "A glass bowl containing a vibrant orange-red mixture of oil and paprika, specifically prepared for brushing onto Moroccan warqa pastry for pastilla
  16. Assembling the Layers
  17. Arrange 5 to 6 oiled sheets in a circular pattern, letting the edges hang over the sides of the tray.
  18. Place one or two sheets in the center to create a strong, sturdy base.
    Moroccan fish pastilla (bastilla) in a baking dish, featuring layers of crispy warqa pastry
  19. Start with a layer of the vermicelli mixture (mixed with mushrooms and onions).
  20. Add a layer of the cooked shrimp on top.
  21. Follow this with a layer of the calamari.
    "Moroccan fish pastilla (bastilla) in a baking dish, featuring layers of crispy warqa pastry, filled with vermicelli noodles, and topped with perfectly cooked white calamari
  22. Add the flaked white fish fillets gently so the pieces remain visible.
    "Moroccan fish pastilla (bastilla) in a baking dish, featuring layers of crispy warqa pastry, filled with vermicelli noodles, and topped with perfectly cooked white fish fillet
  23. Spread the seafood all the way to the edges to ensure the Pastilla is evenly filled.
  24. Finish with another layer of the vermicelli mixture.
    A baking tray lined with bastilla pastry sheets hanging over the edges, filled with Moroccan fish bastilla filling
  25. This specific layering ensures a professional presentation for formal banquets.
  26. Folding and Shaping
  27. Gather the overhanging edges of the sheets toward the center in a neat and elegant way.
  28. If the sheets don't stay in place, use a mixture of egg white and a drop of soy sauce as "glue."
    A baking tray with Moroccan fish bastilla.
  29. Gently press down on the top with your hands to level the surface.
  30. Brush the top generously with the coloring oil.
  31. Prick the top several times with a skewer to allow steam to escape and prevent it from bursting.
    A baking tray with Moroccan fish bastilla, with a hand piercing the pastry using a skewer.
  32. Baking Instructions
  33. Bake in a preheated oven at 160°C (300°F).
  34. Cook from the bottom first until the base becomes golden.
  35. Then, turn on the upper heat to brown the top slowly until it is perfectly crispy.
  36. The baking process takes about 60 to 75 minutes, depending on your oven.
  37. Watch it closely to prevent burning.
    A baking tray with Moroccan fish bastilla.
  38. If the top browns too quickly, cover it with aluminum foil or another baking tray.
  39. Garnish and Presentation
  40. For the garnish, sauté large gray shrimp in a pan with a knob of butter.
  41. Season with a pinch of salt and half a teaspoon of garlic powder.
  42. Cook for about 5 minutes until done.
  43. Decorate the top of the Pastilla with the sautéed shrimp, grated cheese, and fresh lemon slices.

Notes

  • Serving and Finishing: Once the Pastilla is out of the oven, let it cool for about 20 minutes before serving.
  • Allowing it to rest helps settle the heat and makes it easier to cut into clean slices.
  • If the bottom of the Pastilla looks more perfectly golden than the top, you can carefully flip it over onto the serving plate.
  • You can garnish the top in any way you prefer to suit your style.
  • Serve the Fish Pastilla warm and enjoy!
  • Bon AppĂ©tit! (Sahtkoum)
Moroccan Fish Bastilla RecipeÂ