Type of Dish Pastry
- 30 ml (2 Tbsp) olive oil
- 1 large red bell pepper (chopped)
- 1 large onion (chopped)
- 4 cloves garlic
- 150 g (6 oz) squid (calamare)
- 150 ombrine or monkfish
- 100 g mussels (cooked and shelled)
- 150 g (6 oz) prawns
- 20 g (1 1/2 Tbsp) tomato paste
- 1 handfull coriander leaves (chopped)
- 30 ml (2 Tbsp) lemon juice
- 180 g (6 oz) vermicelli (chinese bean threads)
- to taste black pepper
- 4 g (1 tsp) sweet paprika powder
- 6 g (1 1/2 tsp) harissa
- 2 g (1/2 tsp) ginger powder
- 3 g (3/4 tsp) cumin powder
- 200 g (1/2 lb) werqa pastry (or phyllo or feuilles de brick)
- 75 g (2 1/2 oz) butter (melted)
- Blanch the vermicelli in boiling water for 2 to 3 minutes, refresh in icy water and leave to drain. When drained, coarsely chop and reserve.
- Sauté onion, garlic and bell pepper in olive oil for 4 to 5 minutes. Add the seafood, tomato paste and all the spices. Cook for 5 minutes.
- Add vermicelli, cook for 2 to 3 minutes.
- Add lemon juice, chopped coriander and adjust the seasoning with salt and pepper. leave the mixture to cool completely.
- Use a 30cm diameter baking tin, rub the inside with a little olive oil and butter.
- line the tin with 4 sheets of pastry. Overlapping the sheets. Each sheet should be placed half in the tin with half outside of the tin so that after you add the fish/noodle mixture the pastry can be folded over the top. Next add one more sheet of pastry over the top right in the centre.
- Once the tin is lined with the pastry brush it all over with melted butter.
- Place the fish/noodle mixture on top. Fold the pastry over the top of the noodles. place one more sheet of pastry over the top. Brush with melted butter and one egg yolk.
- Bake at 180C for 40 to 50 minutes.
- Serve hot.
Preparation Time is approxmiately 1 hour.
Cooking Time is approxmiately 40 minutes.