Moroccan Seafood Pie

Be the first to rate

(No Ratings Yet)

Loading...

A coastal Moroccan showstopper, this savory pie layers delicate sheets of pastry around a fragrant filling of shrimp, calamari, and white fish simmered with saffron, ginger, and fresh herbs. The contrast of crispy golden layers against a lush, spiced seafood center finished with toasted almonds and a whisper of cinnamon makes it unforgettable.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 5 gSugar
• 28 gProtein
• 640 mgSodium
• 580 mgPotassium
• 135 mgCalcium
• 4.2 mgIron
• 18 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the seafood filling

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tomato, finely diced
• 1 red bell pepper, finely diced
• 1 pound mixed seafood (shrimp, calamari rings, and skinless white fish such as cod)
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon saffron threads, crumbled
• 1/2 teaspoon ground cumin
• 1 teaspoon ras el hanout
• 1/2 cup fish or seafood stock
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 large eggs, lightly beaten
• Sea salt and freshly ground black pepper, to taste

For assembly

• 10 sheets phyllo pastry (about 14×18 inches each), thawed if frozen
• 1/2 cup unsalted butter, melted
• 1 cup blanched almonds, toasted and coarsely ground
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon, plus extra for dusting

Directions

1. Preheat the oven to 375°F (190°C) and lightly butter a 9-inch round pie dish or springform pan. Warm the olive oil in a wide skillet over medium heat and sauté the onion for 6 minutes until translucent, then add the garlic, tomato, and red pepper and cook 4 minutes more until softened.
2. Pat the seafood dry, add to the pan with the ginger, paprika, saffron, cumin, and ras el hanout, and stir to coat. Pour in the stock, bring to a gentle simmer, and cook 5-7 minutes until the shrimp turn pink, the calamari is tender, and the fish flakes; stir in the cilantro, parsley, and lemon juice.
3. Pour the beaten eggs over the seafood and cook, stirring gently, just until they set into soft curds, about 1-2 minutes. Taste and adjust salt and pepper, then transfer the filling to a bowl to cool slightly. Stir the toasted almonds into the cooled filling.
4. Lay a sheet of phyllo in the prepared pan, brushing it with melted butter, and repeat with 5 more sheets, rotating them slightly so the edges drape over the sides of the pan. Spread the seafood filling evenly over the pastry base.
5. Top with the remaining 4 phyllo sheets, brushing each with butter and tucking the overhanging edges inward to seal the pie. Brush the top generously with butter, then score the surface lightly through the top layers in a diamond pattern.
6. Mix the sugar and cinnamon together and sprinkle evenly over the scored top. Bake for 30-35 minutes until the pastry is deeply golden and crisp and the filling bubbles at the edges.
7. Let the pie rest on a wire rack for 10 minutes so the layers set, then dust with extra cinnamon, slice into wedges, and serve warm with lemon wedges.

Cook’s Notes

• If you can find warqa or brik pastry at a North African market, substitute it sheet-for-sheet for the phyllo for a more authentic texture.
• Do not overcook the seafood before baking; it will continue to cook in the oven and stay tender.
• Toast the almonds in a dry skillet over medium heat until fragrant and just golden for the deepest flavor.
• Cover phyllo with a barely damp kitchen towel while working to prevent the sheets from drying out and cracking.
• Serve with a crisp cucumber and mint salad or a wedge of preserved lemon to balance the richness.

You might also like

African

Moroccan Orange Blossom Rice Pudding

African

Moroccan Seven Vegetable Couscous

African

Moroccan Kefta Meatballs in Spiced Tomato Sauce with Eggs

African

Moroccan Flaky Layered Round Bread (Classic Meloui)