Authentic Moroccan Seafood Bastilla Recipe (Crispy Fish Pastilla

Moroccan Seafood Bastilla (Bastilla dial Hout) is one of the most prestigious dishes in Moroccan gastronomy. Unlike the classic chicken and almond version which balances sweet and savory flavors, this seafood variation is rich, savory, and lightly spiced with a touch of heat.

Featuring layers of flaky white fish, tender calamari, juicy shrimp, and glass noodles coated in a flavorful Moroccan Chermoula, all wrapped in paper-thin pastry and baked to golden perfection. This step-by-step guide will walk you through making a restaurant-quality Moroccan Fish Bastilla right in your home kitchen.

Ingredients You Will Need

1. The Seafood Base

• 500g (1.1 lbs) White Fish Fillets: Cod, sea bass, or grouper (cut into medium chunks).
• 500g (1.1 lbs) Fresh Shrimp or Prawns: Peeled and deveined.
• 400g (0.9 lbs) Calamari: Cleaned and cut into small rings.

2. The Moroccan Seafood Chermoula (Marinade)

• 1/2 cup: Fresh coriander (cilantro) and flat-leaf parsley, finely chopped.
• 5 cloves: Garlic, minced.
• 3 tbsp: Olive oil.
• 2 tbsp: Fresh lemon juice.
• 1 tbsp: Harissa paste (adjust according to your spice preference).
• 1 tbsp: Tomato paste.
• 1 tbsp: Soy sauce (adds deep umami flavor).
• Spices: 1 tsp cumin, 1 tsp paprika, 1 tsp sweet red pepper powder, 1/2 tsp ginger, 1/2 tsp black pepper, 1 tsp salt.

3. The Filling Fillers & Aromatics

• 150g (5 oz) Chinese Rice Vermicelli Noodles: Soaked in boiling water for 5 minutes, drained, and chopped into short pieces.
• 150g (5 oz) Canned Mushrooms: Sliced (or fresh button mushrooms sautéed in butter).
• 100g (3.5 oz) Black Fungus / Wood Ear Mushrooms: Soaked in warm water for 15 minutes, washed, and finely chopped.
• 1/2 cup: Green olives, pitted and thinly sliced.
• 1/2: Preserved lemon (skin only), finely diced.
• 100g: Unsalted butter (melted, for brushing pastry).

4. The Pastry & Assembly

• 1 pack (approx. 400g): Warqa dough (or high-quality Filo pastry / Phyllo dough).
• 1: Egg yolk (beaten, for sealing).
• 1/2 cup: Shredded Mozzarella or Edam cheese (optional, for extra richness).

Step-by-Step Instructions

Step 1: Prepare the Moroccan Chermoula

In a large bowl, combine the chopped cilantro, parsley, minced garlic, olive oil, lemon juice, Harissa, tomato paste, soy sauce, and all spices. Mix thoroughly until a fragrant paste forms. Divide this marinade into three portions.

Step 2: Cook the Seafood

1. The Calamari: Heat a skillet over medium heat with 1 tablespoon of butter and 1 tablespoon of Chermoula. Add the calamari rings and cook for just 3–4 minutes until tender. Do not overcook. Transfer to a strainer to drain excess liquid.
2. The Shrimp: In the same skillet, add a little butter and another tablespoon of Chermoula. Sauté the shrimp for 3 minutes until pink and cooked through. Remove and transfer to the strainer.
3. The White Fish: Coat the white fish fillets with a portion of Chermoula. Place them on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 10–12 minutes. Once cooled slightly, gently flake the fish into bite-sized pieces, discarding any bones.

Pro Tip: Always drain your cooked seafood in a colander or strainer! Excess liquid is the main enemy of a crispy Bastilla, as it will make the pastry soggy.

Step 3: Prepare the Vermicelli & Mushroom Filling

1. Take the chopped rice vermicelli and mix it directly with the remaining Chermoula paste in the warm skillet so it absorbs all the rich garlic and herb flavors.
2. Add the sliced green olives, diced preserved lemon, black mushrooms, and button mushrooms to the vermicelli mixture. Sauté over low heat for 2–3 minutes to combine the flavors.

Step 4: Combine the Fillings

In a large mixing bowl, gently combine the marinated vermicelli mixture with the cooked calamari, sautéed shrimp, and flaked white fish. Fold carefully so you don't mash the white fish pieces. Add the shredded cheese if using. Taste and adjust seasoning with extra lemon juice or Harissa if desired.

Assembling the Seafood Bastilla

1. Prep the Baking Pan: Generously brush a large round baking dish (about 30–35 cm / 12–14 inches in diameter) with melted butter.
2. Lay the Bottom Layers: Take sheets of Warqa (or Filo dough). Place one sheet flat in the center of the dish. Arrange 4 to 5 sheets around the edge, overlapping each other, with half of the pastry hanging over the sides of the pan. Brush every single layer liberally with melted butter.
3. Add the Filling: Transfer the entire seafood and noodle filling into the center of the pastry base. Spread it out evenly into a flat, round disk.
4. Fold & Enclose: Fold the hanging edges of the pastry sheets back over the filling, brushing with melted butter as you fold. Place 2 more sheets flat on top to cover the center completely. Tuck the edges underneath the bottom, creating a smooth, round package.
5. Seal & Coat: Brush the top layer with beaten egg yolk mixed with a drop of butter to ensure a deep golden color and glossy shine upon baking.

Baking and Serving

1. Bake: Preheat your oven to 180°C (350°F). Bake the Bastilla on the lower rack for 35 to 45 minutes until the top turns golden brown and intensely crispy.
2. Garnish: Remove from the oven and allow it to rest for 5 minutes. Transfer carefully to a large round serving platter.
3. Decorate: Traditional Moroccan fish Bastillas are decorated with fresh lemon slices, cooked whole jumbo prawns along the rim, a sprinkle of grated cheese, and parsley leaves.

Serve hot alongside Moroccan mint tea! Enjoy your authentic feast!