🦐 Seafood Pastilla

Name: Seafood Pastilla
Total time: 90 min
Yield: 6
Cuisine: Morocco
Ingredients: 300 g white fish fillet, cubed; 300 g peeled shrimp; 100 g thin vermicelli; 2 eggs, beaten; 3 garlic cloves, chopped; 1 bunch parsley and coriander, chopped; 1 tsp paprika, 1 tsp cumin; Juice of 1 lemon; 10 sheets warqa pastry; 3 tbsp oil

Origin: Morocco

540kcal

per serving · 200 g

270kcal

per 100 g

30 gProtein15 g / 100 g

24 gFat12 g / 100 g

50 gCarbs25 g / 100 g

Seafood pastilla is a savoury, non-sweet take on the Moroccan pie: crisp warqa pastry filled with shrimp and white fish, thin vermicelli and egg, all seasoned with garlic, herbs, paprika and cumin. It is baked until golden and cut into wedges, often appearing as a starter at weddings and family gatherings.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, fish

Not veganbecause of: shrimp, fish, egg

Contains glutenbecause of: warqa pastry, vermicelli

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish

What it is made of

shrimpfishwarqa pastryvermicelliegg

Recipe

6 servings90 min

Ingredients

300 g white fish fillet, cubed
300 g peeled shrimp
100 g thin vermicelli
2 eggs, beaten
3 garlic cloves, chopped
1 bunch parsley and coriander, chopped
1 tsp paprika, 1 tsp cumin
Juice of 1 lemon
10 sheets warqa pastry
3 tbsp oil

Method

Cook the vermicelli in boiling water, drain well.
Sauté garlic in 1 tbsp oil, add fish, shrimp, paprika and cumin and cook for 4–5 minutes; drain off liquid.
Mix the seafood with vermicelli, herbs and lemon juice, then stir in most of the beaten egg.
Line an oiled tin with warqa sheets, add the filling, fold in and top with more sheets.
Brush with the remaining egg and oil and bake at 190 °C for 25–30 minutes until golden.

How to make it lighter

Use more seafood and less vermicelli for a higher-protein filling.
Drain the seafood mixture well so less oil is needed to crisp the pastry.
Serve one wedge with a large salad of tomato, cucumber and herbs.

History

Seafood pastilla is generally regarded as a more recent variation on the traditional pigeon pastilla and is especially popular in Morocco's coastal cities. Today it appears regularly on celebration menus and in restaurants across the country.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →