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Moroccan Seafood Bastilla

Moroccan Seafood Bastilla is a luxurious, savory pie that showcases the rich flavors of the sea wrapped in delicate, crispy pastry. Traditionally prepared with warqa dough, this dish is a beloved staple of Moroccan cuisine, often served at festive gatherings and special occasions. The filling combines tender shrimp, calamari, and firm fish with aromatic spices, fresh herbs, and a luscious tomato-based sauce. Chinese vermicelli and wood ear mushrooms add texture and depth, while optional cheese provides a creamy contrast to the flaky crust. The bastilla is baked to golden perfection, resulting in a crisp, buttery exterior that encases a flavorful, seafood-packed interior. Garnished with parsley and shrimp, this dish is a true showstopper, offering a harmonious blend of Moroccan and international influences. Serve it as a centerpiece for a celebratory meal, accompanied by lemon wedges for a bright, citrusy finish.

Main | Moroccan | Pescatarian | Filled Pastry | Baking Sheet | Frying Pan | Fish | Mushroom | Shrimp | Squid | Baking | Braising | Sautéing | Festive | Slow
Time to complete

Prep

1h

Cook

1h

Wait

30min

Total

2h 30min

Ingredients (Makes 6 portions)

Ingredients

  • 2 lbs (900 g) fresh medium shrimp, in the shell (or 1 lb (450 g) shelled, head and tail removed)
  • 1 lb (450 g) fresh calamari, cleaned, cut into rings or strips, tentacles coarsely chopped
  • 1 lb (450 g) swordfish or other firm fish, cut into fillet or steak
  • 3 tbsp butter, divided
  • 6 to 7 oz (170-200 g) Chinese vermicelli (bean thread or rice vermicelli)
  • 1 large handful dry black mushrooms (wood ear mushrooms)
  • 1 tbsp hot sauce, or to taste
  • 1 tbsp soy sauce, or to taste
  • Reserved liquids from cooking the seafood
  • 1 lb (450 g) warqa pastry sheets
  • ½ cup (115 g) unsalted butter, melted
  • 1 tbsp vegetable oil
  • 1 egg yolk, lightly beaten
  • 1 cup (100 g) grated cheese (Edam, Mild Cheddar, Gouda, etc.) (optional)
  • ½ cup (50 g) grated cheese (optional)

Sauce Base

  • 2 large ripe tomatoes, seeded and grated
  • 3 large cloves garlic, pressed
  • 1 large handful fresh parsley, finely chopped
  • 2 tbsp olive oil or vegetable oil
  • 1 tsp salt
  • 1 tsp pepper

For Serving/Garnishing

  • Cooked shrimp in the shell (optional)
  • Parsley sprigs (optional)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 12
  • Carbohydrates: 15
  • Fiber: 2
Directions

Preparing the Seafood

  • 1. Clean and shell the shrimp, removing the head, tail, and legs. Devein if desired. Wash and drain thoroughly.

Preparing the Sauce

  • 2. In a small saucepan, combine grated tomato, garlic, parsley, oil, salt, and pepper. Simmer over medium heat for 15 minutes until thickened.
  • 3. Remove from heat and stir in hot sauce and soy sauce. Set aside.

Cooking the Seafood

  • 4. Heat a large skillet over medium-high heat. Melt 1 tbsp butter and sauté shrimp with ½ tsp salt and pepper for 1-2 minutes until cooked through. Drain and reserve liquids.
  • 5. In the same skillet, melt 1 tbsp butter and cook swordfish with salt and pepper, turning until it flakes easily. Drain and reserve liquids.
  • 6. In a covered skillet, melt 1 tbsp butter over medium heat. Add calamari, season with salt and pepper, and braise for 30 minutes until tender. Drain and reserve liquids.

Preparing Vermicelli and Mushrooms

  • 7. Soak dried mushrooms in cold water for 25-30 minutes, then drain and chop.
  • 8. Soak Chinese vermicelli in cold water for 15-20 minutes until tender enough to cut. Drain and chop into 2-3 inch strands.

Combining the Filling

  • 9. Transfer vermicelli to the pot with tomato sauce. Add reserved seafood liquids and simmer until vermicelli absorbs most of the liquid.
  • 10. Transfer vermicelli mixture to a large bowl. Add shrimp, calamari, fish, and mushrooms. Stir gently to combine.

Assembling the Bastilla

  • 11. Prepare a 17x17-inch parchment or foil surface. Brush with melted butter and vegetable oil.
  • 12. Layer warqa pastry sheets, shiny side down, overlapping to cover the surface. Brush with melted butter.
  • 13. Place seafood filling in the center, shaping it into a 12-inch round. Drizzle melted butter and top with grated cheese (if using).
  • 14. Fold excess pastry over the filling, trimming bulk. Brush with butter.

Baking the Bastilla

  • 15. Preheat oven to 350°F (180°C).
  • 16. Place bastilla on a baking sheet and bake for 35-45 minutes until golden brown and crispy.

Serving

  • 17. Transfer to a serving platter. Garnish with shrimp, lemon slices, and parsley. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Try pan-frying individual bastilla portions instead of baking.

Flavor Enhancement

  • Adjust seasoning to taste—Moroccan bastilla can be mild or spicy.

Healthier Version

  • Use whole wheat phyllo dough and reduce butter for a lighter version.

Pastry Handling

  • Keep warqa pastry covered with a damp cloth to prevent drying out.

Regional Adaptation

  • Replace swordfish with salmon or cod for a different seafood profile.

Seafood Preparation

  • Use the freshest seafood available for the best flavor.