Moroccan Fish Bastilla – Traditional Seafood Pastilla Recipe
Fish Bastilla (also known as Seafood Pastilla) is a luxurious Moroccan pie that combines savory seafood, sweet notes from cinnamon and almonds, and the crispness of warqa pastry. Traditionally served at weddings and special gatherings, it represents the refined side of Moroccan cuisine.
🥘 What Is Moroccan Fish Bastilla?
Moroccan Fish Bastilla is a layered pie made with delicate warqa or phyllo dough, filled with a mixture of fish (commonly white fish like cod or hake), shrimp, vermicelli noodles, fresh herbs, eggs, olives, and aromatic spices. The pie is often baked to a golden crisp and dusted with powdered sugar and cinnamon for a classic sweet-and-savory finish.
🧂 Ingredients
- 500g white fish fillets (cod, hake, or sea bass)
- 200g shrimp, peeled and deveined
- 100g vermicelli noodles (soaked and chopped)
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 bunch fresh coriander and parsley, finely chopped
- 100g green olives, sliced
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- Salt to taste
- 1 lemon (zest and juice)
- 1/2 cup olive oil
- 3 eggs, beaten
- Warqa or phyllo dough sheets
- Melted butter for brushing
- Powdered sugar and cinnamon for garnish (optional)
👨🍳 How to Make Moroccan Fish Bastilla – Step-by-Step
1. Prepare the Seafood Filling
- Heat olive oil in a skillet. Sauté the onions and garlic until soft.
- Add the fish fillets and shrimp. Season with salt, pepper, turmeric, ginger, and paprika.
- Cook until the fish flakes easily. Break it into chunks and remove any bones.
- Add lemon juice and zest, herbs, and sliced olives. Mix well.
2. Prepare the Vermicelli and Egg Mixture
- Soak the vermicelli in hot water for 5 minutes. Drain and chop into small pieces.
- Mix the vermicelli into the seafood mixture.
- Stir in the beaten eggs and cook gently until the mixture thickens slightly.
3. Assemble the Bastilla
- Preheat the oven to 180°C (350°F).
- Grease a round baking pan and line it with 3–4 overlapping sheets of phyllo or warqa, letting them hang over the sides.
- Brush each layer with melted butter.
- Add the seafood filling and spread evenly.
- Fold the overhanging dough over the filling and top with 2 more buttered sheets.
- Seal the edges and brush the top with butter.
- Bake for 30–40 minutes or until golden brown.
4. Garnish (Optional)
After baking, dust lightly with powdered sugar and cinnamon for the signature Moroccan touch.
🍴 Serving Suggestions
Serve hot or at room temperature with lemon wedges, Moroccan mint tea, and a light salad. Bastilla makes a stunning centerpiece for Ramadan Iftar, Eid celebrations, or festive dinners.
🌍 The History and Cultural Significance of Bastilla
Bastilla originated from Andalusian cuisine and evolved in Morocco as a royal dish reserved for celebrations. The fish version is particularly popular in coastal cities like Casablanca, Rabat, and Agadir. It's a symbol of Moroccan culinary artistry—complex, delicate, and deeply flavorful.
💡 Tips for Success
- Use fresh fish and shrimp for the best flavor.
- Don’t overcook the seafood to avoid a dry filling.
- Keep phyllo or warqa dough covered while working to prevent drying.
- Let the pie rest 5 minutes after baking before slicing.
🍽 Nutritional Information
This dish is high in protein, omega-3s, and fiber (from herbs and vermicelli). Using olive oil and baking instead of frying makes it a healthier Moroccan indulgence.
📌 Variations
- Sweet-Savory Pastilla: Add crushed almonds and raisins to the filling and use cinnamon-sugar topping.
- All-Shrimp Version: Replace white fish with more shrimp or calamari.
- Spicy Version: Add harissa or chili flakes to the filling for heat.
📝 Conclusion
Moroccan Fish Bastilla is a stunning example of Morocco’s ability to blend flavors—seafood, herbs, eggs, and spices—all wrapped in a golden, crispy crust. While it takes effort, the result is an unforgettable dish that tells the story of Moroccan tradition, creativity, and generosity.
