Fish and Vegetable B'stillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These savory pies are filled with fish instead of the traditional squab. Ingredients:
2 large garlic cloves, unpeeled |
1 (1-pound) black cod fillet with skin |
5 tablespoons olive oil, divided |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 preserved lemon,* flesh scraped out and discarded, peel chopped |
2 tablespoons tomato paste |
2 teaspoons hungarian sweet paprika |
2 teaspoons ground ginger |
2 teaspoons ground cumin |
1 teaspoon coarsely ground black pepper |
1/8 teaspoon turmeric |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh italian parsley |
1 tablespoon harissa sauce |
1 bundle rice stick noodles (maifun; half of 6- to 7-ounce package) |
12 (18x12-inch) sheets phyllo pastry, thawed if frozen |
melted butter |
Directions:
1. Add enough water to large deep skillet to reach depth of 1 1/2 inches. Add unpeeled garlic cloves and bring water to simmer. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
2. Heat 2 tablespoons oil in large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 4 minutes. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Sauté 5 minutes to blend flavors. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
3. Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain; rinse under cold water to chill quickly. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
4. Line 2 large rimmed baking sheets with parchment paper. Place 8-inch plate on work surface. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down. Brush all over with more butter.
5. Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
6. Preheat oven to 400°F. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes. Transfer to platter.
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