Fish Bstilla (with Chermoula)

Since making this, my husband brought some home from Morocco and they were a little different (& fantastic), so I need to experiment a bit to try to re-create the ones he brought back. They had a little bit of that tiny pasta in it. YUM!

Fish Bstilla (with Chermoula)

Filling
2 tbs olive oil
2 onions, diced
1 glove of garlic, minced
2 tomatoes, seeded and diced
2 tsp sweet Hungarian Paprika
2 tsp cumin
15 green olives, pitted, drained and finely chopped
3 tbs fresh lemon juice
12-16 ounces boned firm white fish fillets, cut into bite size
3/4 tsp salt
2 tbs fresh cilantro finely chopped
3 tbs finely chopped parsley
a dash of cayenne if you like
package of Filo
melted butter

Cook the onions and garlic in the olive oil until translucent. Add the cumin, paprikia, lemon juice, tomatoes and olives. Stir for a bit and add the fish and cook until flaking. Shred the fish and add the herbs, salt and cayenne.

Layer 4 Filo or so on a greased pan, spraying or brushing each with butter. Spread the fish mix on top of this, leaving an edge. Top with 4 more Filo sheets, again buttering each. Tuck the edges.

Bake in preheated oven set to 425 for 25 minutes and serve with a side of chermoula.


Chermoula

2 tbs olive oil
2 cloves of garlic, minced
1 tsp cumin
2 tsp sweet Hungarian paprika
5 tomatoes (chopped after peeling and seeding)
1/4 tsp sugar
3 tbs each fresh parsley and cilantro finely chopped
1/2 tsp salt (or to taste)

For the chermoula, in a saucepan cook the olive oil, garlic, cumin, and paprika for a couple minutes. Now toss in the tomatoes, sugar, herbs. Stir occasionally until it is thickened. Flavor with salt. Set aside and keep warm.