Moroccan Seafood Pie Seafood B’stilla

2 lbs (1 kg) fresh mussels, washed
3 tablespoons olive oil
3 cloves garlic, peeled and crushed
2 medium-sized tomatoes, peeled
and diced
1 onion, peeled and cut into thick
1 lemon, cut in half, one half juiced
and the other diced (with peel on)
1 teaspoon salt
1/2 teaspoon freshly ground black
1/2 teaspoon paprika
1/2 teaspoon ground cumin
10 oz (300 g) mushrooms, wiped
clean and sliced
2 carrots, peeled and grated
7 oz (200 g) fresh squid, cut in strips
7 oz (200 g) fresh cod or other flaky
white fish fillets, cut in large chunks
12 oz (350 g) fresh medium-sized
shrimp, washed
1/2 cup (125 g) butter, melted
12 sheets filo pastry or Warka Pastry
Leaf (page 35)
1 small bunch fresh coriander leaves
(cilantro), chopped
1 small bunch flat-leaf parsley,
1 egg yolk
6 black olives
1/2 lemon, sliced

1 Place the mussels and 1 cup (250 ml) of water in a large pot. Cover and
steam over high heat for 7–9 minutes or until they open. Remove the meats
and discard the shells as well as any unopened mussels. Set aside in a
mixing bowl.
2 In the same pot, heat the oil and add the garlic, tomatoes, onion, lemon
juice, diced lemon, salt, pepper, paprika, cumin, mushrooms and grated
carrots. Cook over medium–high heat, covered, for 5–8 minutes.
Add the squid and continue to cook for 10 minutes; add the fish and shrimp
and cook for another 10 minutes. Turn off the heat and remove the shrimp.
Set aside about 18 shrimp for garnish, two-thirds of them peeled, the rest
left unpeeled. Peel the remaining shrimp and return them to the pot with the
chopped herbs and mix well.
3 Grease a 9-in (23-cm) baking dish with butter. Place one sheet of pastry
in the bottom of the dish and fan another 4 sheets out from the center,
extending out over the edge of the dish. Fill the dish half-full with the
seafood mixture, drained of its sauce. Fold the overhanging pastry towards
the middle, and cover with a second layer of filling. Cover with the remaining
pastry sheets and form a seam by folding the pastry over the edges and
tucking inside the rim of the dish. Seal the seams with egg yolk.
4 Bake the pie for 20 minutes at 400°F (200°C). Serve garnished with the
reserved shrimp, olives, and sliced lemon.

Moroccan Chicken Pie B’stilla

Spring Vegetable Couscous