Moroccan Seafood Pastilla

Ingredients

• 2 lemons (juice)
• 1 Garlic clove
• 1 bunch coriander leaves
• pepper (ground)
• 1 lemon (unpeeled)
• 1 tsp cumin
• 1 tsp freshly grated ginger
• 1 pinch saffron
• 4 tbsp olive oil
• Salt
• 600 g sea bass fillet (prepped for cooking)
• 150 g raw peeled shrimp (prepped for cooking)
• 8 mussels
• 150 g small squid (prepped for cooking)
• 50 g butter
• 4 yufka dough sheets
• 50 g liquid butter
• 4 ramekins (about 14 cm diameter)

Instructions

1. 1.

   Peel and crush the garlic. Wash and shake dry the coriander leaves, pluck off the smaller leaflets. Cut the lemon into small pieces. Mix half of the lemon juice with pepper, cumin, ginger, saffron and 2 tbsp olive oil; season with salt.

2. 2.

   Cut the sea bass into bite-sized pieces. Rinse, dry and cut the squid into rings. Scrub the mussels under cold water, discard any that are open. Slice the shrimp. In a pan heat the remaining olive oil and butter. Brown the sea bass for 2 minutes all around. Add half of the lemon pieces and the remaining lemon juice; simmer for another 2 minutes. Remove and keep warm.

3. 3.

   In a pot heat the remaining lemon pieces with the leftover lemon juice. Steam the squid and mussels over low heat for 6 minutes. Add the shrimp and steam for 1 minute. Take off the heat. Remove the mussels, loosen the meat and return it to the pot. Add the sea bass. The sauce should not be liquid; if necessary reduce without fish or seafood.

4. 4.

   Place a buttered ramekin with one yufka sheet on top, brush with a little butter. Distribute the fish, seafood and some sauce over it and seal with the hanging dough. Brush again with remaining butter. Bake in a preheated oven at 180°C for about 15‑20 minutes; serve hot garnished with lemon slices.