Moroccan Sargo Fish Tagine with Potatoes, Tomatoes, and Peppers

Authentic Moroccan Fish Bastilla Recipe
Ingredients

Ingredients

For the Fish Filling:

• 500g white fish fillets (e.g., hake, cod, or sea bass): Cut into small, bite-sized pieces.
• 200g shrimp, peeled and deveined: Use medium to large shrimp for a satisfying bite.
• 150g calamari, cleaned and cut into rings: Fresh or frozen calamari works.
• 1 large onion, finely chopped: A yellow or white onion provides the best flavor.
• 4 garlic cloves, minced: Fresh garlic enhances the overall flavor.
• 1/4 cup fresh coriander, chopped: Adds a refreshing flavor; can be substituted with fresh parsley if preferred.
• 1/4 cup fresh parsley, chopped: Complements the coriander and adds brightness.
• 1/2 teaspoon ground ginger: A traditional spice in Moroccan cuisine.
• 1/2 teaspoon ground cumin: Essential for that distinctive Moroccan flavor.
• 1/2 teaspoon paprika: Adds mild sweetness and color.
• 1/4 teaspoon turmeric: Provides a beautiful golden hue and earthy flavor.
• 1/4 teaspoon saffron threads soaked in warm water: A key ingredient that adds a luxurious aroma and flavor.
• Salt and pepper to taste: Essential for seasoning.
• 3 tablespoons olive oil: For sautéing the vegetables and fish.
• 1/2 cup water: To help cook the fish and create a moist filling.

For the Pastry:

• 12 sheets of warka (or phyllo dough): Warka is a traditional Moroccan pastry; phyllo dough can be used as a substitute.
• 100g melted butter: For brushing between layers and giving a golden color to the pastry.
• 1 egg (for sealing the pastry): Provides a golden crust and helps seal the edges.

For Garnish:

• Grated cheese: For a creamy, flavorful topping.
• Black seeds (nigella sativa): Adds a unique flavor and a decorative touch.

---

Instructions

Step 1: Prepare the Fish Filling

1- Sauté Aromatics:

• In a large, heavy-bottomed pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir occasionally to prevent burning.
• Add the minced garlic and sauté for an additional 2 minutes until fragrant.

2- Cook the Seafood:

• Incorporate the white fish, shrimp, and calamari into the pan. Cook for about 5-7 minutes until the seafood is just cooked through and opaque. Be careful not to overcook.

3- Season the Filling:

• Add the ground ginger, cumin, paprika, turmeric, and the saffron threads soaked in warm water. Stir well to combine all the flavors.
• Season with salt and pepper to taste. Pour in 1/2 cup of water to create a moist filling and let it simmer on low heat for about 10-15 minutes.

4- Add Fresh Herbs:

• Once the filling has thickened, remove it from the heat and stir in the chopped coriander and parsley. Let it cool completely before proceeding to assembly.

Step 2: Assemble the Bastilla

1- Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2- Prepare the Baking Dish:

• Grease a large round baking dish (about 10-12 inches) with melted butter.

3- Layer the Pastry:

• Lay the first sheet of warka or phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush with melted butter generously.
• Continue layering 5-6 sheets, brushing each layer with melted butter to create a rich, flaky crust.

4- Add the Fish Filling:

• Carefully pour the seafood filling over the layered pastry, spreading it evenly.

5- Fold and Seal the Pastry:

• Fold the edges of the warka over the filling, brushing with beaten egg to seal.
• Layer another 5-6 sheets of warka on top, brushing with butter between each layer.
• Tuck in the edges neatly, ensuring the filling is fully enclosed.

6- Final Butter Layer:

• Brush the top layer of the warka with melted butter. You can create decorative folds or layers for an appealing look.

Step 3: Bake and Garnish

1- Bake:

• Place the assembled bastilla in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

2- Cool and Garnish:

• Once baked, remove the bastilla from the oven and let it cool for a few minutes.
• Sprinkle the top generously with grated cheese and black seeds for a delicious finishing touch.

3- Serving:

• Carefully slice the bastilla into wedges and serve warm. It pairs beautifully with a fresh salad or can be served on its own as an impressive appetizer or main dish.

---

FAQs

1- Can I make Fish Bastilla ahead of time?

• Yes! You can prepare the filling and assemble the bastilla up to a day in advance. Cover it and refrigerate, then bake it just before serving.

2- What can I use instead of warka pastry?

• Phyllo dough is a great substitute for warka. While slightly thicker, it still provides a deliciously crispy texture when baked.

3- Is it necessary to add sugar to the recipe?

• The traditional recipe does not include sugar, but if you prefer a hint of sweetness, you can sprinkle a little sugar over the cheese topping before serving.

4- Can I freeze Fish Bastilla?

• Absolutely! You can freeze the assembled bastilla before baking. Wrap it tightly in plastic wrap and then aluminum foil. Bake straight from the freezer, adding a few extra minutes to the baking time.

5- How should I serve Fish Bastilla?

• Fish Bastilla is traditionally served as a starter but can also be enjoyed as a main course. Serve it hot, garnished with grated cheese and black seeds, for a stunning presentation.

---

Conclusion

Fish Bastilla is a stunning representation of Moroccan cuisine, marrying the fresh flavors of the sea with the aromatic spices and textures of traditional pastry. This dish is sure to impress your guests, whether it’s for a festive occasion or a cozy family dinner. With its layered flavors and beautiful presentation, making Fish Bastilla at home is a culinary adventure worth undertaking.

---

Nutritional Value per Serving

• Calories: 520 kcal
• Protein: 25g
• Carbohydrates: 38g
• Fat: 30g
• Fiber: 4g
• Sugar: 0g

Enjoy making this delicious Authentic Moroccan Fish Bastilla! It’s not just a meal; it’s an experience filled with rich flavors and cultural significance.ance.

Edit This Article