Fish and Vegetable B'stillas

Name: Fish and Vegetable B'stillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Available in the Asian foods section of some supermarkets and at Asian markets; 6 servings Melted butter; 6 servings A spicy North African red chile paste; available at specialty foods stores and at Middle Eastern markets; 454 grams black cod fillet with skin; 59 milliliters chopped fresh cilantro; 2 larges garlic cloves, unpeeled; 1 green bell pepper, chopped; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 1 teaspoon coarsely ground black pepper; 1 Tbsp harissa sauce; 2 teaspoons Hungarian sweet paprika; 6 servings Lemons that have been soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com; 5 Tbsps olive oil, divided; 59 milliliters chopped fresh Italian parsley; 12 sheets 12 (18x12-inch) sheets phyllo pastry, thawed if frozen; 1 preserved lemon,* flesh scraped out and discarded, peel chopped; 1 red bell pepper, chopped; 1 bundle rice stick noodles (maifun; half of 6- to 7-ounce package); 2 Tbsps tomato paste; 0 teaspoons turmeric

Fish and Vegetable B'stillas might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 347 calories, 17g of protein, and 19g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. A mixture of available in the asian foods section of some supermarkets and at asian markets, butter, phyllo pastry, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Add enough water to large deep skillet to reach depth of 1 1/2 inches.

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Water

Equipment you will use

Frying Pan

Add unpeeled garlic cloves and bring water to simmer.

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Whole Garlic Cloves

Water

Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes.

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Fish

Salt

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Frying Pan

Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.

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Garlic

Ground Meat

Fish

Heat 2 tablespoons oil in large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add bell peppers and saut until beginning to soften, about 4 minutes.

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Bell Pepper

Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Saut 5 minutes to blend flavors.

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Preserved Lemon

Minced Garlic

Black Pepper

Tomato Paste

Turmeric

Paprika

Ginger

Cumin

Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.

Ingredients you will need

Cilantro

Harissa

Parsley

Fish

Cooking Oil

Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes.

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Rice Noodles

Water

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Sauce Pan

Drain; rinse under cold water to chill quickly.

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Water

Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.

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Pasta

Fish

Salt

Line 2 large rimmed baking sheets with parchment paper.

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Baking Paper

Baking Sheet

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.

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Butter

Fish

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Baking Sheet

Brush all over with more butter.

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Butter

Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.

Preheat oven to 400F.

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Oven

Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes.

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Oven

Transfer to platter.

Equipment

Ingredients

Servings:

6servings

Available in the Asian foods section of some supermarkets and at Asian markets 6servings

Melted butter 6servings

A spicy North African red chile paste; available at specialty foods stores and at Middle Eastern markets 454grams

black cod fillet with skin 59milliliters

chopped fresh cilantro 2larges

garlic cloves, unpeeled 1

green bell pepper, chopped 2teaspoons

ground cumin 2teaspoons

ground ginger 1teaspoon

coarsely ground black pepper 1Tbsp

harissa sauce 2teaspoons

Hungarian sweet paprika 6servings

Lemons that have been soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com 5Tbsps

olive oil, divided 59milliliters

chopped fresh Italian parsley 12sheets

12 (18x12-inch) sheets phyllo pastry, thawed if frozen 1

preserved lemon,* flesh scraped out and discarded, peel chopped 1

red bell pepper, chopped 1

bundle rice stick noodles (maifun; half of 6- to 7-ounce package)2Tbsps

tomato paste 0teaspoons

turmeric

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.