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Seafood Bstilla



1 sea bream fish (or white fish)
225g squid
250g shrimps - peeled
200g Chinese rice noodles
1 roll phyllo pastry
1 large red pepper
1 bunch parsley
1 tbsp soy sauce
1 tsp Ground Oregano
3 cloves garlic
1 can Mushrooms – Pieces & Stem
1/2 cup green pickled olives – cut
1 tsp hot red pepper (optional)
1 tsp cumin
Salt to taste
1/4 cup lemon juice
1 tbsp al alali Tomato Paste
1/2 cup al alali Extra Virgin Olive Oil
1/2 cup melted butter
1/4 cup water
Grilled shrimp for garnish

Wash shrimps, squid and fish very well, separately
In a vegetable grinder, grind red pepper and parsley, then add garlic, cumin and al alali Oregano, grind well
Place mixture in a pan, add Extra Virgin Olive Oil, lemon juice, soy sauce, al alali Tomato Paste, salt and water. Stir, then cook for 3 minutes. Set aside
Cut fish then marinate with 2 tbsps of mixture. Bake in oven on high heat for 20 minutes until cooked
Meanwhile, place noodles in boiled water until tender, then cut into small pieces
In another pan, add 1 tbsp of mixture and cook shrimps for few seconds until golden. Place in a deep dish
Add 1 tbsp of mixture in the pan, then add squid. Cook for few seconds then place with shrimps
Put the remaining mixture on noodles and cook. Stir well until noodles absorb mixture. Add al alali Mushrooms and olives. Remove from stove, mix with seafood in the dish
Remove fish from oven. Get rid of fish bones and cut into small pieces
In a round greased oven tray, place 1 phyllo sheet then brush with butter. Add another sheet and brush with butter also. Repeat this process twice
Add noodles mixture followed by fish. Close sides towards the inside. Add another phyllo sheet to cover well. Brush with butter, and repeat this process also twice. Brush the last sheet with butter to be brown and crispy
Make holes with wooden stick to allow hot steam out while baking in oven
Bake in oven at 180°C (356°F) for 25 minutes, until cooked and browned
Garnish with grilled shrimps. Serve and enjoy!

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