View source for Recipe:Mediterranean/Bastila au Poisson Fish Bstilla

{{RecipeCard
|name=Bastila au Poisson (Fish B'stilla)
|cuisine=Mediterranean
|region=Morocco (Coastal)
|category=
|difficulty=3
|equipment=
|keyword=white fish fillets, sheets phyllo, butter, onions, garlic
|description=Coastal towns like Essaouira replaced pigeon with seafood in this classic format.
|source=Brittani's Almanac
|ingredients=
* 600g white fish fillets
* 12 sheets phyllo
* 100g butter
* 2 onions
* 4 garlic
* 1 tsp cumin
* 1 tsp paprika
* ½ tsp saffron
* fresh cilantro and parsley
* 2 tomatoes chopped
* 2 eggs
* salt
* pepper
|steps=
# '''Poaching''' — Poach fish with onion, garlic, saffron, spices, tomatoes. Shred fish.
# '''Reducing''' — Reduce cooking liquid. Beat eggs into it over heat to scramble.
# '''Combining''' — Combine fish with egg mixture and herbs.
# '''Assembling''' — Assemble in phyllo as for traditional b'stilla. Bake 190°C (375°F)/190°C (375°F) 25 min.
}}