Fish and Vegetable B'stillas

Ingredients

• 6 servings available in the asian foods section of some supermarkets and at asian markets 
• 6 servings butter melted
• 6 servings chili paste depending on your taste pref red
• 1 pound filets black with skin
• 0.3 cup cilantro leaves fresh chopped
• 2 large garlic clove unpeeled
• 1  bell pepper green chopped
• 2 teaspoons ground cumin 
• 2 teaspoons ground ginger 
• 1 teaspoon pepper black
• 1 tablespoon harissa 
• 2 teaspoons paprika sweet
• 6 servings juice of lemon for several weeks; available at specialty foods stores and middle eastern markets, and from igourmet.com.
• 5 tablespoons olive oil divided
• 0.3 cup parsley fresh italian chopped
• 12 sheets dough frozen thawed ()
• 1  simple preserved lemons chopped
• 1  bell pepper red chopped
• 1  vermicelli (maifun; half of 6- to 7-ounce package)
• 2 tablespoons tomato paste 
• 0.1 teaspoon turmeric 

Equipment

• frying pan
• baking sheet
• sauce pan
• baking paper
• oven

Directions

1. Add enough water to large deep skillet to reach depth of 1 1/2 inches.
2. Add unpeeled garlic cloves and bring water to simmer.
3. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes.
4. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
5. Heat 2 tablespoons oil in large skillet over medium-high heat.
6. Add bell peppers and saut until beginning to soften, about 4 minutes.
7. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Saut 5 minutes to blend flavors.
8. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
9. Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes.
10. Drain; rinse under cold water to chill quickly.
11. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
12. Line 2 large rimmed baking sheets with parchment paper.
13. Place 8-inch plate on work surface.
14. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down.
15. Brush all over with more butter.
16. Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
17. Preheat oven to 400F.
18. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes.
19. Transfer to platter.