Moroccan cuisine · Fish & Seafood

Fish Pastilla

Crisp phyllo pastry filled with fish, shrimp, glass noodles and chermoula, baked golden brown in the oven.

Ingredients · for 6 servings

• 8 sheets phyllo dough
• 500 g firm white fish fillet
• 200 g shrimp
• 80 g glass noodles
• 4 garlic cloves
• 1/2 bunch cilantro
• 1/2 bunch parsley
• 2 tsp cumin
• 1 tsp sweet paprika
• 1 lemon
• 120 g butter
• Salt, pepper

Instructions

1. Melt the butter; for the chermoula, blend the garlic, cilantro, parsley, cumin, paprika, the juice of half a lemon, salt, pepper and 3 tbsp of the butter until fine.
2. Cut the fish into 3 cm cubes, mix with the shrimp and two-thirds of the chermoula, and marinate covered for 20 min.
3. Soak the glass noodles in hot water for 5 min, drain, roughly chop and mix with the remaining chermoula.
4. Sear the fish and shrimp in a pan for 3–4 min until just opaque, reduce the liquid almost completely, and fold everything into the glass noodles.
5. Line a buttered springform pan with 5 phyllo sheets in a star pattern, brushing each sheet generously with butter, add the filling, and close with the overhanging sheets plus 3 more buttered sheets.
6. Bake at 190°C (375°F) for 25–30 min, until the pastilla is golden brown and crisp all over; let rest for 5 min and serve with lemon wedges.