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Fish and Seafood Pastilla
A savory Moroccan pastilla filled with fish, shrimp, squid, rice vermicelli and flavored with chermoula. Buttered brick sheets, baked until a golden, crisp crust. Ideal for special occasions or a festive meal.
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Cost Breakdown
Critical Success Points
- • Blend the chermoula until smooth.
- • Fully reduce the seafood liquid before adding the chermoula.
- • Brush each brick sheet with clarified butter.
- • Prick the pastry before baking to prevent bursting.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • The broth is very hot; handle it with gloves or a towel.
- • Use a sharp knife to avoid cuts when cutting fish and squid.
- • The oven reaches 180 °C; wear kitchen gloves when handling the dish.
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