Casablanca Sea Crust

Introduction

Casablanca Sea Crust is a sumptuous dish that carries with it the whispers of the Atlantic Ocean and the vibrant colors of Moroccan cuisine. Traditionally crafted by the coastal inhabitants of Casablanca, this culinary experience encapsulates the harmony of the sea and land. It consistently delights with its flaky crust enveloping a savory seafood medley. Drawing on flavors such as saffron and harissa, the recipe reflects centuries of trade and melding of cultures.

The dish, deeply rooted in Moroccan gastronomy, pays homage to the Moorish influence and the Berber heritage, both known for their mastery in blending spices with fresh catches from the sea. Today, Casablanca Sea Crust remains a popular serving at local festivities and is cherished as a daredevil of the Moroccan culinary scene.

Ingredients

• Flour - 500g
• Butter - 200g, chilled
• Egg - 1, beaten
• Salt - 1 teaspoon
• Cold Water - 150ml
• Prawns - 200g, peeled and deveined
• Squid - 150g, cleaned and sliced
• Cod - 200g, cut into chunks
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Tomato Paste - 2 tablespoons
• Saffron - a pinch, soaked in warm water
• Harissa - 1 tablespoon
• Coriander - 2 tablespoons, freshly chopped
• Olive Oil - 3 tablespoons
• Cumin - 1 teaspoon
• Lemon - For garnish

Preparation

Making the Dough

Start by creating the crust. In a large bowl, combine flour and salt. Add the chilled, diced butter, rubbing it into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the cold water gradually, bringing the mixture together until it forms a dough. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Preparing the Filling

Heat the olive oil in a pan over medium heat. Sauté the onion and garlic until they are fragrant and translucent. Stir in the tomato paste, saffron with its soaking water, and harissa. Cook for a few minutes before adding the cumin, prawns, squid, and cod. Sauté everything gently until the seafood is tender and cooked through.

Cooking

Rolling Out the Dough

Roll out the chilled dough on a floured surface until it is about 5 mm thick. Line a greased pie dish with two-thirds of the rolled dough, pressing it against the sides and leaving a slight overhang.

Filling and Baking

Spoon the seafood filling into the prepared dish, evenly spreading it out. Cover with the remaining dough, sealing the edges by crimping them together. Make a few slits in the top to allow steam to escape.

Glaze the top with the beaten egg. Preheat the oven to 200°C (390°F) and bake for 35-40 minutes, or until the crust is golden brown.

Set the cooking timer to ensure precision.

Serving Suggestions

Allow the Casablanca Sea Crust to cool slightly before slicing. Garnish with fresh coriander and wedges of lemon. This dish pairs beautifully with a crisp salad or a chilled glass of white wine.

Enjoy!

Casablanca Sea Crust is best savored with friends and family, in keeping with the tradition of communal dining that is quintessentially Moroccan. The contrasting textures and the explosion of flavors make it not just a meal, but a true celebration of Moroccan culinary art.