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.

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

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.

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.

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.

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.

Before serving, add the fresh mint.