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Moroccan Seafood Bastilla: A Luxurious Taste of the Ocean
Moroccan cuisine is a melting pot of flavors, spices, and textures, and no dish exemplifies this better than the elegant and sumptuous Moroccan Seafood Bastilla. Often served at celebratory events such as weddings and holidays, seafood Bastilla is a masterful combination of delicate seafood wrapped in crisp, flaky layers of phyllo dough (also known as warqa). This dish is a luxurious and flavorful twist on the traditional Chicken Bastilla, offering a rich taste of the Moroccan coast.
In this article, we’ll delve into the history of seafood Bastilla, break down the recipe step-by-step, and provide you with all the necessary ingredients, cooking times, and helpful tips to create this stunning dish at home.
What is Moroccan Seafood Bastilla?
Seafood Bastilla is a Moroccan pie filled with a combination of shrimp, calamari, white fish, and sometimes scallops or mussels, seasoned with Moroccan spices like saffron, ginger, and garlic. The seafood is cooked with a creamy béchamel sauce and layered between delicate sheets of phyllo dough, which is then baked to golden, flaky perfection.
Unlike its meat counterparts, seafood Bastilla emphasizes the fresh, briny flavors of the sea, complemented by the earthiness of Moroccan spices. The end result is a decadent pie that’s crispy on the outside and rich with savory seafood goodness on the inside.
The Origins of Bastilla
Bastilla originated from Moorish Andalusian cuisine and was introduced to Morocco by Moors who were exiled from Spain during the Reconquista. Originally made with pigeon or chicken, seafood versions of Bastilla became popular along Morocco’s coastal regions, particularly in cities like Casablanca and Rabat.
This dish represents a blending of Moroccan and Mediterranean influences, showcasing Morocco’s access to fresh seafood and its tradition of layering sweet and savory elements into its culinary masterpieces.
Why Make Moroccan Seafood Bastilla?
If you love seafood and are looking for a show-stopping dish that will impress your guests, Moroccan Seafood Bastilla is the perfect choice. While it may seem complex at first, the step-by-step process makes it manageable, and the payoff is immense. The flavor combination of fresh seafood, spices, and the buttery crunch of phyllo dough creates a unique, celebratory dish that is truly a feast for the senses.
Moroccan Seafood Bastilla Recipe
Servings: 6-8
Preparation time: 45 minutes
Cooking time: 1 hour 15 minutes
Total time: 2 hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 500g (1.1 lbs) |
| White fish fillet (cod, halibut, or sea bass) | 300g (10.5 oz) |
| Calamari (cleaned and cut into rings) | 200g (7 oz) |
| Mussels or scallops (optional) | 200g (7 oz) |
| Olive oil | 3 tbsp |
| Butter (melted) | 1 cup |
| Onion (finely chopped) | 1 large |
| Fresh cilantro (chopped) | 1/2 cup |
| Fresh parsley (chopped) | 1/2 cup |
| Garlic (minced) | 3 cloves |
| Ground ginger | 1 tsp |
| Ground cumin | 1 tsp |
| Ground turmeric | 1 tsp |
| Saffron threads (optional) | A pinch |
| Lemon juice | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Phyllo dough (or Moroccan warqa pastry) | 12-15 sheets |
| White flour | 2 tbsp |
| Milk | 2 cups |
| Fish stock (or vegetable stock) | 1 cup |
| Egg yolk | 1 large (for brushing) |
| Sesame seeds (optional) | 1 tbsp |
Step 1: Preparing the Seafood Filling
- Sauté the seafood: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened. Add the shrimp, white fish, calamari, and mussels (if using). Cook for about 5-7 minutes until the seafood turns opaque and is cooked through. Remove from heat and set aside.
- Season the seafood: Add fresh cilantro, parsley, cumin, ginger, turmeric, saffron (if using), salt, pepper, and lemon juice to the cooked seafood. Toss to combine and adjust seasoning to taste. Set aside.
| Cooking Time for Seafood Filling | Time |
|---|---|
| Sautéing the seafood | 7 minutes |
| Seasoning the seafood | 5 minutes |
Step 2: Making the Béchamel Sauce
- Prepare the roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk until the mixture forms a paste (roux). Cook for 1-2 minutes without browning.
- Add the milk: Gradually add the milk while whisking continuously to avoid lumps. Continue cooking and whisking for 5-7 minutes, until the sauce thickens.
- Add fish stock: Slowly stir in the fish stock, whisking constantly. Cook for another 3-4 minutes, until the sauce has a smooth, creamy consistency.
- Combine with seafood: Add the prepared béchamel sauce to the seasoned seafood mixture and stir until well combined.
| Cooking Time for Béchamel Sauce | Time |
|---|---|
| Making the roux | 2 minutes |
| Adding milk and thickening | 7 minutes |
| Adding fish stock and mixing | 4 minutes |
Step 3: Assembling the Seafood Bastilla
- Prepare the phyllo dough: On a clean work surface, lay out the phyllo dough and cover it with a damp towel to prevent it from drying out. Brush each sheet with melted butter. Layer 8-10 sheets of phyllo in a greased round pie dish or Bastilla pan, ensuring that the edges hang over the sides of the dish.
- Add the seafood filling: Spread the seafood and béchamel filling evenly over the base of the phyllo layers.
- Fold and layer the top: Fold the overhanging phyllo dough over the filling, and add a few more buttered sheets on top to completely enclose the pie. Tuck the edges neatly to create a smooth surface.
- Egg wash and garnish: Brush the top of the Bastilla with egg yolk to give it a golden sheen. Optional: sprinkle sesame seeds on top for added texture.
| Assembly and Baking | Time |
|---|---|
| Assembling the Bastilla | 20 minutes |
| Baking the Bastilla | 30-35 minutes |
Step 4: Baking the Bastilla
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Bake the Bastilla: Place the assembled Bastilla in the oven and bake for 30-35 minutes, or until the phyllo dough is golden and crispy.
- Rest and serve: Once baked, allow the Bastilla to cool for about 10 minutes before slicing and serving.
Tips for the Perfect Moroccan Seafood Bastilla
- Quality seafood: The freshness of your seafood will significantly impact the flavor of the dish. If possible, use the freshest shrimp, fish, and calamari available.
- Layering the phyllo dough: To achieve that signature crispy, flaky texture, make sure to brush each layer of phyllo with butter. This prevents the dough from drying out and creates a beautiful crust.
- Make ahead: Seafood Bastilla can be assembled ahead of time and refrigerated for up to 24 hours before baking. You can also freeze it for up to 3 months and bake it directly from frozen—just add 10-15 minutes to the baking time.
- Garnishing: For a traditional Moroccan touch, sprinkle toasted sesame seeds over the top before baking. This adds extra crunch and a subtle nuttiness to the dish.
Serving Suggestions
Moroccan Seafood Bastilla is best served hot and crisp, either as a starter for a lavish dinner or as the main dish at a special event. It pairs wonderfully with a Moroccan salad or a side of couscous. A glass of Moroccan mint tea or a dry white wine makes the perfect accompaniment to this luxurious pie.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 560 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Sugars | 6 g |
The Magic of Moroccan Cuisine: Layers of Flavor and Tradition
Moroccan Seafood Bastilla is the epitome of sophisticated Moroccan cuisine, blending flavors from the sea with the warm, aromatic spices of the land. From the crispy, golden phyllo crust to the creamy, flavorful seafood filling, each bite of Bastilla is an experience to be savored. Whether you’re looking to bring a taste of Morocco to your home or impress guests with a stunning dish, Seafood Bastilla is a must-have