Seafood Andrajos

Name: Seafood Andrajos
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs salted cod fillet (soaked for 24 hours); 1.1 lbs green crab; 1 onion; 1 red bell pepper; 2 ripe tomatoes; 1/4 cup brandy (60 ml); 4 garlic cloves; 3.5 oz vegetables (the original recipe uses artichokes, but since they’re out of season, I used peas); 8 1/2 cups fish stock (2 liters); leaf Bay; Cumin; Fresh mint; Extra virgin olive oil; Salt; Black pepper; For the dough; 2 1/2 cups all-purpose flour (about 300 grams); Salt; 1 cup water (about 240 ml)

chefrubio @cook_1109614

España

“Andrajos” is a very traditional dish from my wife’s family’s hometown. She’s from Madrid, but her whole family is from Bedmar, Jaén, where this dish is very popular. The first time I tried it was at my mother-in-law’s house. She adds more ingredients—squid rings, shrimp, clams, etc.—but I found it a bit much and decided to simplify it a little.

Andrajos is basically a type of homemade pasta made with flour and water, cut with a knife or right in the pot using the edge of a spatula.

chefrubio @cook_1109614

España

Andrajos is basically a type of homemade pasta made with flour and water, cut with a knife or right in the pot using the edge of a spatula.

Saved

Ingredients

50 minutes

Serves 4 servings

1.1 lbssalted cod fillet (soaked for 24 hours)
1.1 lbsgreen crab
1onion
1red bell pepper
2ripe tomatoes
1/4 cupbrandy (60 ml)
4garlic cloves
3.5 ozvegetables (the original recipe uses artichokes, but since they’re out of season, I used peas)
8 1/2 cupsfish stock (2 liters)
leafBay
Cumin
Fresh mint
Extra virgin olive oil
Salt
Black pepper
For the dough
2 1/2 cupsall-purpose flour (about 300 grams)
Salt
1 cupwater (about 240 ml)

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Steps

50 minutes

1

For the sofrito:
Slice the vegetables into thin strips. In a large pot, heat 3 or 4 tablespoons of olive oil. Sauté the onion until it turns a caramel color, adding a little water if needed to prevent burning.
2

When the onion is golden, add the peeled and seeded tomatoes, roughly chopped, along with the bay leaf.
3

Let the mixture cook down into a jam-like sauce. Add the live crabs and sauté until they turn their characteristic reddish color, then flambé with the brandy.
4

Add the bell pepper, peas, and cod. Stir, then pour in the fish stock. Season with salt and black pepper. Let simmer over low heat.
5

For the dough:
Pile the flour into a mound, make a well in the center, and add the water and salt. Knead for 10 minutes, let rest for 30 minutes, then roll out and cut the dough into small, irregular pieces.
6

When the stew has about 5 minutes left, add the pasta pieces (Andrajos) and cook, stirring gently to prevent sticking. In a mortar, crush the garlic, salt, and cumin to a fine paste. Add this to the pot and cook for 1 more minute.
7

Before serving, add the fresh mint.