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Recipepastilla

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

complex18 ingredients18 preparation steps
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Ingredients

  • For the Seafood:
  • 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed)
  • 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped)
  • 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish)
  • 3 tablespoons butter (divided)
  • 1/2 teaspoon salt and pepper
  • For the Tomato Sauce:
  • 2 large ripe tomatoes (seeded and grated)
  • 2 large cloves garlic (pressed or finely chopped)
  • 1 large handful fresh parsley (finely chopped)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • For the Vermicelli Filling:
  • 1 handful dry black mushrooms
  • 175 grams/6 ounces dry Chinese vermicelli
  • 1 tablespoon hot sauce (or to taste)
  • 1 tablespoon soy sauce

Preparation

  1. 1Steps to Make It
  2. 2In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.
  3. 3Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.
  4. 4Add theparsley, remove from the heat, and set aside.
  5. 5Make the Tomato Sauce
  6. 6Cook the Shrimp
  7. 7Melt 1 tablespoon butter in a large non-stick skillet.
  8. 8Add the shrimp and 1/2 teaspoon each of salt and pepper.
  9. 9Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear.
  10. 10Drain the shrimp, reserving the liquid, and set aside. If desired, you can reserve some of the shrimp for garnishing the baked bastilla at serving time.
  11. 11Cook the Swordfish
  12. 12Melt 1 tablespoon butter in the skillet.
  13. 13Add the swordfish and 1/2 teaspoon each of salt and pepper.
  14. 14Cook over medium heat, turning several times, until the fish flakes easily.
  15. 15Transfer the fish to a plate and reserve the liquid.
  16. 16Pick the fish off the bones, breaking it into bite-size pieces, and set aside.
  17. 17Cook the Calamari
  18. 18Add the calamari and 1/2 teaspoon each of salt and pepper.