Bastilla bil Hout

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Lightly toast the saffron threads for a few seconds in a dry pan or warm spoon, then soak them in the hot water while you prepare the filling. This wakes up the color and aroma without scorching the saffron.

   1 generous pinch saffron threads2 tbsp hot water
2. 2

   Pat the fish fillets dry and cut into large bite-size pieces. Season with half the sea salt, the black pepper, half the lemon zest and 1 tablespoon lemon juice from the lemon. Let it sit while you cook the onion so the fish picks up the seasoning.

   300 g white fish fillets, skinless and boneless, such as cod or hake1 tsp, divided fine sea salt1/2 tsp black pepper1 lemon, zest and juice
3. 3

   Heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic, ground ginger, cumin, ground cinnamon, and the saffron water with threads. Cook for 1 minute until fragrant.

   2 tbsp olive oil1 medium, about 150 g yellow onion, finely sliced2 garlic cloves, finely chopped1 tsp ground ginger1 tsp ground cumin1/2 tsp ground cinnamon1 generous pinch saffron threads2 tbsp hot water
4. 4

   Add the fish to the skillet and cook gently for 3 to 4 minutes, turning once, just until it begins to flake. Add the parsley, cilantro, the remaining lemon zest and another 1 tablespoon lemon juice from the lemon, plus the remaining sea salt. Break the fish into large flakes with a spoon. The mixture should be moist but not watery; if needed, cook for 1 extra minute to reduce any excess liquid.

   300 g white fish fillets, skinless and boneless, such as cod or hake15 g flat-leaf parsley, finely chopped15 g cilantro, finely chopped1 lemon, zest and juice1 tsp, divided fine sea salt
5. 5

   Lower the heat. Beat the eggs lightly, then pour them into the fish mixture. Stir constantly for 1 to 2 minutes until the eggs just set into a soft binder that coats the fish rather than scrambling into dry curds. Transfer to a plate or shallow bowl to cool for 5 minutes so the pastry stays crisp.

   2 large eggs
6. 6

   In a small pan, toast the almonds over medium-low heat for 3 to 4 minutes, shaking often, until golden and fragrant. Cool briefly, then chop them fairly finely and toss with the powdered sugar, ground cinnamon, and sea salt. This gives the bastilla its classic sweet-savory contrast.

   40 g whole almonds1 tsp powdered sugar1/4 tsp ground cinnamon1 pinch fine sea salt
7. 7

   Brush a 20 cm ovenproof skillet or small round baking dish lightly with some of the melted butter. Lay in 4 sheets of filo pastry, brushing each sheet lightly with butter as you go and rotating them so the overhang forms an even rim all around. Keep the remaining filo covered with a barely damp towel so it does not dry out.

   35 g unsalted butter, melted6 sheets, about 120 g filo pastry
8. 8

   Sprinkle half of the almond topping over the base, then spoon in the fish filling. Scatter over the remaining almond topping. Fold the overhanging filo over the filling, then cover with the remaining 2 sheets of filo, brushing with more melted butter between layers. Tuck the edges neatly underneath to form a tidy round pie.

   6 sheets, about 120 g filo pastry35 g unsalted butter, melted
9. 9

   Brush the top with the beaten egg yolk. Bake for 20 to 24 minutes until deeply golden, crisp, and evenly browned. If your oven colors unevenly, rotate the pie after about 15 minutes.

   1 yolk egg yolk, beaten with 1 tsp water
10. 10

    Let the bastilla rest for 5 minutes so the layers settle and slice cleanly. Dust lightly with the powdered sugar and ground cinnamon for the traditional finish, then serve with lemon wedges.

    1 tsp powdered sugar1/4 tsp ground cinnamon2 wedges lemon wedges, for serving

Origin & History

Bastilla, also called pastilla, is one of Morocco’s best-known celebratory pies, traditionally made with pigeon or chicken and scented with warm spices. Fish versions are especially popular in Moroccan coastal cities, where seafood fillings bring a lighter but still festive take on the dish. The sweet-savory finish with cinnamon and sugar is a classic signature.