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Fish and Seafood Pastilla

Recipe by Lynoucha's Kitchen

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.

MediumMoroccanServes 6

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Source Video
51m
Prep
1h 50m
Cook
19m
Cleanup
3h
Total

Cost Breakdown

$34.00
Total cost
$5.67
Per serving

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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