How to Cook Yummy Fish Bastilla in Filo Dough

Fish Bastilla in Filo Dough. Mini fish bastilla Ohmydish bastilla, butter, cod, filo dough, filo sheets, fish, foodblogswap, garlic clove, ground coriander, ground ginger, ground paprika, leek, lemon, mixed fish, noodles, olive oil, onion, package, pangasius, paprika powder, parsley, pepper, phylo dough, salmon, salt, tuna. Seafood Bastilla is a great do-ahead special occasion dish. Hiding beneath that crispy pastry is a zesty vermicelli filling chock-full of shrimp, calamari and fish.

This sophisticated gourmet recipe is made of a filo dough pastry stuffed with pigeon or chickens. Make sure the radius of the filo dough is larger than the chickens and almonds layers so that you can cover the sides with the excess filo dough. Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and letting the dough hang over the edges of the pan. You can have Fish Bastilla in Filo Dough using 10 ingredients and 2 steps. Here is how you cook that.

Ingredients of Fish Bastilla in Filo Dough

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

Take the Filo Dough out of the refrigerator. Unroll the Filo Dough onto a clean dish towel and cover it with a slightly dampened dish towel to keep it moist. Put one final coating of Ghee all over the top of the Bastilla. Make sure to tuck the brush along the sides of the skillet to keep the Filo Dough from.

Fish Bastilla in Filo Dough step by step

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..

Bastilla de crevettes et épinards I have made chicken bastilla quite often but never with shrimps. Originally, I was thinking of a vegetarian version, then I thought shrimps would be a good idea. Bastilla is a Moroccan dish usually filled with meat or fish/seafood and wrapped in filo dough Seafood Bastilla With Shrimp, Calamari and Fish. Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large This serves as the base of your pie.