Moroccan-inspired seafood bastilla

Name: Moroccan-inspired seafood bastilla
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16
Ingredients: 2 x 275g packs rice noodles; 2 x 260g packs No.1 Icelandic Cod Loin, cut into 1.5cm cubes; 2 x 180g packs extra large raw king prawns; 2 tbsp sweet smoked paprika; 2 tbsp ras el hanout; ½ tsp ground turmeric; 2 tbsp garlic granules; ½ tsp coarse black pepper; 4 tbsp olive oil; 10 g coriander, chopped; 10 g parsley, chopped; 2 lemons, juice of 1, other sliced into rounds, to garnish; 2 x 270g packs filo pastry; 125 g butter, melted; 1 British Blacktail Free Range Egg; 200 g No.1 Organic Madagascan Crevettes, to garnish

By Shelina Permalloo

2 out of 5 stars(1) Rate this recipe

Serves16
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

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2 x 275g packs rice noodles
2 x 260g packs No.1 Icelandic Cod Loin, cut into 1.5cm cubes
2 x 180g packs extra large raw king prawns
2 tbsp sweet smoked paprika
2 tbsp ras el hanout
½ tsp ground turmeric
2 tbsp garlic granules
½ tsp coarse black pepper
4 tbsp olive oil
10g coriander, chopped
10g parsley, chopped
2 lemons, juice of 1, other sliced into rounds, to garnish
2 x 270g packs filo pastry
125g butter, melted
1 British Blacktail Free Range Egg
200g No.1 Organic Madagascan Crevettes, to garnish

Preheat the oven to 200ºC, gas mark 6. Tip the noodles into a large mixing bowl and snip them with kitchen scissors to break down their length. Add the cod, prawns, spices, 1 tsp fine salt (or to taste), oil, coriander, parsley and lemon juice. Using your hands, mix together thoroughly, coating the noodles. Set aside.
Using a metal, ovenproof round baking tin 35cm in diameter, lay down 1 sheet after another of filo, lining the entire base and sides, then brush with butter and soften and line each layer. You need butter between each layer of pastry. I use around 7 sheets, or 1 pack, for the base, then press this down ensuring there is an overlay (as you will seal this later)
Tumble the fish and noodle mixture into the pastry, and spread out. Layer a further 6 sheets of filo pastry over the top, brushing with butter between each sheet. Tuck in the sides to create a perfect edge, tucking them down so it is perfectly cylindrical. I reserve 1 sheet of pastry for the top which I cut in ½ and layer over the top so there are no creases.
Lightly beat the egg with a pinch of salt and 1 tbsp water. Brush this egg wash over the pastry, then cut a small cross in the top to let steam escape during cooking. Bake for 30-35 minutes, until the fish is cooked through and opaque and piping hot and the prwans are pink and opaque. Allow to cool slightly in the tin, then serve warm, garnished with lemon slices and cooked crevettes in their shells.

Cook’s tip

The round tin I use for this is the same one I use for making baklava. If you cannot find one the same size, a 35 x 26cm roasting tin will do the job.

Typical values per serving when made using specific products in recipe