Moroccan Style Seafood Pie
Ingredients
- For the filling
- 2 lemons (juice)
- 1 garlic clove
- 1 bunch cilantro
- freshly ground peppers
- 1 lemon (organic)
- 1 tsp Caraway
- 1 tsp freshly grated ginger
- 1 generous pinch Saffron
- 4 Tbsps olive oil
- salt
- 600 grams Monkfish (ready to cook)
- 150 grams raw, peeled shrimp (ready to cook)
- 8 mussels
- 150 grams small Cuttlefish (ready to cook)
- 50 grams butter
- For the pastry and preparation
- 4 Filo dough
- 50 grams liquid butter
- 4 Portion forms (14 cm diameter)
Preparation steps
For the filling: Peel and crush the garlic. Rinse cilantro leaves, shake dry and pluck off the leaves. Cut lemon into small pieces. Combine half of the lemon juice with pepper, caraway seeds, ginger, saffron and 2 tablespoons olive oil. Stir well and season with salt.
Cut monkfish into bite size pieces. Rinse, dry and cut squid into rings. Rinse mussels under cold water, discard any open shells. Cut shrimp into slices. In a pan, heat remainder of olive oil and butter. Fry the monkfish for 2 minutes. Add half of lemon pieces and remaining lemon juice and cook for another 2 minutes. Remove and keep warm.
In a saucepan add remaining lemon pieces with lemon juice. Add squid and mussels and braise over low heat for 6 minutes. Add shrimp and sauté for 1 minute. Remove pan from stove. Remove mussels, remove the meat and put meat back into the pan. Add monkfish. The sauce should not be too liquidy. If necessary, reduce by boiling without the seafood.
For the pastry and preparation: Place filo dough sheets into buttered baking dishes, then brush with some butter. Distribute fish, seafood and some sauce into dishes and seal with the overhanging dough. Brush top with remaining butter. Bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes. Serve hot out of the oven, garnished with lemon.
