Fish and Seafood Pastilla

Ingredients

• 30 g Fresh cilantro (Leaves only, coarsely chopped)
• 30 g Flat leaf parsley (Leaves only, chopped)
• 0.5 Red bell pepper (Half, seeded and diced)
• 3 Garlic cloves (Crushed)
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• 1 c. à café Ground ginger
• 3 c. à soupe Olive oil
• 1 c. à soupe Soy sauce
• 1 Lemon juice (Juice of one medium lemon)
• 1 c. à soupe Harissa (Optional, adjust to taste)
• to taste Salt
• to taste Freshly ground pepper
• 300 g Gray peeled shrimp (Reserve shells for the broth)
• 200 g Squid (or cuttlefish) (Cut into small dice)
• 400 g White fish fillet (cod, pollock, monkfish) (Boneless, cut into large pieces)
• 150 g Button mushrooms (Thinly sliced)
• 20 g Dried black mushrooms (Rehydrated in the broth)
• 100 g Rice vermicelli (Break into 2‑3 cm pieces after cooking)
• 12 Brick pastry sheets (or filo dough) (Butter between each layer)
• 100 g Clarified butter (For brushing the sheets)
• 6 Lettuce (leaves) (For garnish)
• 6 Whole shrimp (for garnish) (Quickly sautéed before decorating)
• 1 Lemon (Sliced into rounds for garnish)
• a pinch Espelette pepper (For garnish)

Instructions

1. Prepare the chermoula

   Rinse the cilantro and parsley, coarsely chop with the half red bell pepper, garlic, cumin, paprika, ginger, olive oil, soy sauce, lemon juice, harissa, salt and pepper. Blend in a blender until smooth.

   Time: PT15M

2. Make the fish broth

   In a large pot, place the shrimp shells, the green parts of the leek, cilantro and parsley, a quartered onion, 2 crushed garlic cloves and the spices (cumin, paprika, ginger). Cover with cold water, bring to a boil then simmer for 30 minutes. Strain and keep the hot broth.

   Time: PT40M

   Temperature: 90°C

3. Cut the ingredients

   Cut the squid into small dice, slice the mushrooms, and cut the fish fillet into large pieces. Set aside separately.

   Time: PT10M

4. Cook the seafood

   Heat a drizzle of olive oil in the pan, add the shrimp and squid. Brown until the liquid reduces completely, then stir in 2 c. à soupe of chermoula and cook another 8‑10 minutes, stirring.

   Time: PT10M

   Temperature: 180°C

5. Cook the white fish

   In the same pan, add a drizzle of olive oil, place the fish, season with salt and pepper. Cook 4‑5 minutes each side until the fish is opaque and flakes easily. Remove and toss with 2 c. à soupe chermoula.

   Time: PT10M

   Temperature: 180°C

6. Cook the mushrooms

   Sauté the sliced mushrooms in the pan with a drizzle of oil, add the remaining chermoula, cook 3‑5 minutes then set aside with the seafood.

   Time: PT5M

   Temperature: 180°C

7. Infuse the fish in the chermoula

   Add the remaining chermoula to the pan, simmer for 10 minutes, then fold in the cooked fish pieces to infuse them with the flavors.

   Time: PT10M

   Temperature: 90°C

8. Prepare the rice vermicelli

   Soak the vermicelli in the hot broth with the rehydrated dried mushrooms. Let stand off the heat for 5‑6 minutes, then break the vermicelli into 2‑3 cm pieces and chop the mushrooms.

   Time: PT6M

9. Mix the filling

   In a large bowl, combine the vermicelli, mushrooms, shrimp, squid, fish and the remaining chermoula. Adjust seasoning if needed.

   Time: PT5M

10. Assemble the pastilla

    Preheat the oven to 180°C (convection). In the pan, lay a first brick sheet, brush it with clarified butter. Repeat, stacking about 10 sheets, overlapping slightly, focusing on the center. Spoon the filling in the middle, spread evenly, add a few extra fish pieces, then cover with more buttered brick sheets until the surface is smooth. Brush the top generously, and prick the pastry with a wooden skewer.

    Time: PT15M

11. Bake

    Place the pastilla in the oven and bake for 30 minutes until the surface is golden and crisp.

    Time: PT30M

    Temperature: 180°C

12. Garnish and serve

    Remove the pastilla from the oven, place it on a round platter, garnish the edge with lettuce leaves, quickly sautéed whole shrimp (salt, pepper, a pinch of garlic and Espelette pepper), lemon slices and sprinkle with chopped parsley and cilantro. Let rest for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

42 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh cilantro: Chives
• Instead of Flat leaf parsley: Cilantro
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Garlic cloves: Garlic powder (1/2 c. à café)
• Instead of Ground cumin: Smoked paprika
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground ginger: Fresh ginger (1 cm grated)
• Instead of Olive oil: Sunflower oil
• Instead of Soy sauce: Tamari
• Instead of Lemon juice: Apple cider vinegar (1 c. à soupe)
• Instead of Harissa: Chili paste
• Instead of Gray peeled shrimp: Pink shrimp
• Instead of Squid (or cuttlefish): Cuttlefish
• Instead of White fish fillet (cod, pollock, monkfish): Hake
• Instead of Button mushrooms: Fresh shiitake mushrooms
• Instead of Dried black mushrooms: Dried shiitake mushrooms
• Instead of Rice vermicelli: Glass noodles
• Instead of Brick pastry sheets (or filo dough): Filo sheets
• Instead of Clarified butter: Olive oil
• Instead of Lettuce (leaves): Arugula
• Instead of Espelette pepper: Hot paprika

Equipment Needed

• Blender
• Large pot
• Sieve/strainer
• Large frying pan
• Round baking dish (pie dish)
• Kitchen brush
• Wooden skewer
• Cutting board
• Chef's knife
• Mixing bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use clarified butter instead of regular butter for a crispier pastry.
• Add a pinch of sugar to the chermoula to balance the lemon acidity.
• For a spicier version, increase the amount of harissa or add chopped fresh chili.

Troubleshooting

Storage

Refrigerator: Store the unbaked pastilla, well wrapped, up to 2 days.

Freezer: Wrap the raw pastilla tightly and freeze up to 1 month. Bake directly from frozen adding 10 minutes cooking time.

Room temperature: Do not keep at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the chermoula and broth the day before; keep refrigerated.
• The brick sheets can be assembled ahead, cover with plastic wrap and refrigerate up to 24 h.
• The filling keeps 1 day refrigerated, allowing time-saving on the day.