Ingredients

For Charmoula: 1/2 cup plus 1 tablespoon olive oil 3 large tomatoes, peeled, seeded, finely chopped 1/4 cup (packed) cilantro leaves 1/4 cup flat-leaf parsley leaves 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoons sweet paprika 1 teaspoon ground cumin 1 teaspoon salt Scant 1/2  teaspoon mildly hot red pepper or cayenne For Bisteeya: 5 ounces vermicelli or angel hair pasta, broken into 1-inch pieces (2 cups) 1 pound skinless firm-fleshed white fish fillets, thinly sliced 1 pound fresh spinach, tough stems removed, leaves washed but not dried About 1/2 cup olive oil 1/2 pound phyllo dough (about 15 sheets) 1 preserved lemon, cut into quarters, pulp discarded (optional) 1/2 pound large shrimp, shelled, deveined 1/4 cup soda water

Description

Seafood Bisteeya, Recipe

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