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seafod b'stila with tomato-chermoula sauce

2 T olive oil
2 onions, finely chopped
1 garlic clove, minced
2 tomatoes, seeded and diced
2 tsp sweet Hungarian paprika
2 tsp ground cumin
15 pitted moroccan green olives, finely chopped
3 T fresh lemon juice
3 -4 oz firm fleshed white fish fillets, cut into 1 inch pieces
3/4 tsp salt
2 T fresh cilantro, minced
3 T fresh flat-leaf parsley, minced
1/8 tsp cayenne pepper
  1. In a large skillet over medium heat, heat the olive oil and cook the onions and garlic stirring occasionally until the onions are tender. About 6 minutes.
  2. Add the tomatoes, paprika, cumin, olives and lemon juice. Cook, stirring for 1-2 minutes.
  3. Add the fish and cook, stirring until flaky, 6-8 minutes.
  4. Remove from heat and shred the fish.
  5. Add the salt, cilantro, parsley and cayeene pepper.
  6. Set aside to cool.
tomato-chermoula sauce
2 T olive oil
2 garlic cloves, minced
1 tsp ground cumin
2 tsp sweet Hungarian paprika
5 tomatoes, peeled, seeded, and chopped
1/4 tsp sugar
3T fresh cilantro, minced
2T fresh flat-leaf parsley, minced 1/2 tsp salt
  1. In a medium saucepan, over medium heat, heat the olive oil, garlic, cumin and paprika until fragrant, 3 minutes.
  2. Add the tomatoes, sugar, parsley and cilantro. Cook, stirring occasionally, until the sauce thickens slightly, 8 minutes. Season with salt.
  3. Set aside and keep warm.
8 sheets phyllo dough, thawed
1/2 C butter

Preheat oven to 425F.

  1. Set the 8 sheets of phyllo on a work surface. Using a sharp knife, with a twelve inch pizza pan as a template, cut through the stack of phyllo sheets. Discard the scraps. With a little melted butter brush the pizza pan.
  2. Layer 4 round phyllo sheets on the pan, brushing each sheet lightly with melted butter.
  3. Spread the seafood mixture evenly over the top of the fourth sheet. Leave a border of about 1 1/2 inches. Fold over the edges to partially cover the filling
  4. Layer and butter the remaining sheets over the seafood mixture. Tuck them under the b'stila as you would a bed sheet.
  5. Bake until golden brown, 20-25 minutes.
  6. Cut into wedges and serve immediately with the warm sauce on the side.

Recipe by Kitty Morse