In brief
- Seafood pastilla: a fishy variation on the Moroccan pastilla, crisp and fragrant
- Origin: Morocco, Maghreb (a coastal take from Essaouira and Tangier)
- Serves: 6 people (preparation 40 min, cooking 35 min)
- Difficulty: Medium+ (festive main course)
Origins and cultural history of the Seafood Pastilla
The pastilla (or bastilla) is one of the most emblematic dishes of Moroccan cuisine, an Andalusian legacy brought to the Maghreb in the 15th century after the fall of Granada. While the classic version is made with pigeon or chicken, the seafood variation was born on the Moroccan Atlantic coast, notably in Essaouira and Tangier, ports where the day's catch has inspired family tables for generations.
For the Moroccan diaspora in France, Belgium and Switzerland, the seafood pastilla has become a refined festive dish, served at big family meals, Ramadan evenings or weddings. Its golden flaky crust, its filling flavoured with saffron and preserved lemon, and its subtle balance between the sweetness of the pastry and the briny punch of the seafood make it a centrepiece of modern Moroccan culinary art.
Ingredients for 6 people
- 10 sheets of brick or filo pastry
- 400 g peeled prawns
- 300 g squid rings
- 300 g white fish fillet (cod, hake)
- 200 g rice vermicelli
- 1 onion, finely sliced
- 3 cloves of garlic, crushed
- 1 preserved lemon, finely diced
- 1 bunch of fresh coriander, chopped
- 1 bunch of flat-leaf parsley, chopped
- 1 tsp saffron threads
- 1 tsp ground ginger
- 100 g melted butter
- 3 tbsp olive oil
- 1 egg yolk for the egg wash
- Salt, pepper, icing sugar for decoration
Step-by-step preparation
- Prepare the seafood filling: sweat the onion and garlic in the olive oil for 5 minutes over low heat. Add the squid rings and cook for 3 minutes.
- Cook the fish: add the fillets cut into cubes, the saffron and the ginger. Simmer for 8 minutes, stirring gently.
- Add the prawns: add the peeled prawns, the preserved lemon, the coriander and the parsley. Cook for 3 more minutes. Season with salt and pepper.
- Prepare the vermicelli: soak the rice vermicelli for 5 minutes in hot water, drain and cut into 4 cm lengths. Mix them into the cooled filling.
- Butter the sheets: brush each brick sheet with melted butter and arrange them in a star shape in a buttered round tin (8 sheets for the base).
- Fill the pastilla: spread the filling in the centre, then gently fold the sheets over towards the middle to form a disc.
- Seal the top: cover with 2 more buttered sheets and tuck the edges under the pastilla. Brush the top with the egg yolk.
- Bake: bake at 180°C (gas mark 6) for 25 minutes, until the pastilla is golden and crisp.
- Serve: turn out onto a serving dish, dust with a veil of icing sugar and cinnamon (optional), and serve immediately.
NKOSI chef's tips
- Let the filling cool completely before filling the pastry: too hot, and it softens the brick sheets.
- Add a pinch of ras-el-hanout to the filling for a deeper aromatic signature.
- For a traditional Moroccan presentation, draw a geometric pattern with the cinnamon and icing sugar.
- Serve with a fresh tomato salad with cumin to balance the richness.
Variations and adaptations
The seafood pastilla comes in several versions depending on the Moroccan region and on taste:
- Essaouira version: enriched with fresh sardines and mussels
- Tangier version: with king prawns, brinier and lifted with mild chilli
- Individual version: as small round pastillas (15 cm), ideal as a starter
- Gluten-free version: replace the brick sheets with rice paper, lightly moistened
- Sugar-free version: leave out the icing sugar and add a squeeze of lemon at serving instead
How to serve and accompany it?
The seafood pastilla is served hot, straight from the oven, as a main course or as the centrepiece of a festive menu. Here are the traditional accompaniments:
- Fresh Moroccan salad: tomatoes, cucumbers, red onions, cumin and lemon
- Mint tea: the hot drink that balances the richness of the pastry
- Orange and cinnamon salad: a fresh dessert that extends the sweet-savoury note
- Dry Moroccan white wine or a Picpoul de Pinet for enthusiasts
What to know about seafood pastilla
This version of pastilla, filled with seafood, tastes more of the sea and less sweet than its pigeon or chicken cousin, which is scented with cinnamon. Saffron perfumes and colours the filling, and preserved lemon adds its tang. The buttered brick pastry sheets give it its crunch: it is a festive dish rather than an everyday one.
Frequently asked questions
Can the seafood pastilla be prepared in advance?
Yes, you can prepare the filling the day before and keep it in the fridge. Assemble the pastilla 1 to 2 hours before baking at most, because brick sheets soften quickly in contact with a moist filling. Avoid baking and reheating: the crispness is lost.
How do you stop the pastilla from going soggy?
Three golden rules: drain the seafood thoroughly after cooking, let the filling cool completely before filling, and butter each brick sheet generously to create a waterproof barrier.
Where can I find brick sheets and saffron in France?
Brick sheets, saffron threads, preserved lemon and Moroccan spices are available on nkosiagro.com, your online African and Caribbean grocery. NKOSI delivers to France, Belgium, Switzerland and Luxembourg within a few days.
Where to find the ingredients in France?
All the essential ingredients for the seafood pastilla are available on nkosiagro.com:
- Moroccan spices: saffron threads, ras-el-hanout, ground ginger
- Flours and starches: flours and semolinas (brick sheets and filo pastry are found in the chilled aisle of supermarkets and in Middle Eastern grocery shops)
- Sauces and condiments: preserved lemon, mild harissa, extra virgin olive oil
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