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Andrajos con Bacalao


Olive oil

Difficulty: Media

People: 0


  • 1 red pepper
  • 1 onion
  • 3 garlic cloves
  • 4 artichokes
  • 400 grams of grated tomato
  • 250 grams of prawns
  • 300 grams of clams
  • 500 grams of desalted cod
  • Water or fish broth, 1 liter
  • 1/2 teaspoon of sweet paprika
  • A few strands of saffron
  • 1 teaspoon of chorizo pepper meat
  • A few branches of mint
  • Extra virgin olive oil
  • 250 grams of flour
  • Half a glass of warm water, more or less
  • 1 teaspoon salt


The first thing we are going to do is prepare the Rags, to make them I had great help. We put the flour in a large bowl. We add the salt and a little water and we begin to mix. We are adding the water little by little, it will depend on the type of flour.

We continue kneading until everything is mixed, we put a little flour on the counter and turn the dough. We knead another little and you will see that it is easy to handle. To make it easier to work we divide the dough into portions and with the roller we stretch, a very thin dough should remain. There are those who form cakes, who form rectangles, triangles or strips. As you cut them, leave them on a plate with a little flour so that they do not stick together.

We let the rags air out while we prepare the rest of the stew.

The fish, this time prawns, clams and cod. Peel the prawns, put the clams in water, rinse well and cut the cod into pieces, checking that there are no bones.

Some artichokes, some garlic cloves, a couple of onions, red pepper. Peel and chop the garlic, peel the onion and cut into julienne strips. We wash the pepper and cut it into strips.

In a saucepan we put a little extra virgin olive oil and add the garlic, onion and pepper. Arrange, chop the artichokes and add to the rest, we have to let all the vegetables cook.

When the vegetables are cooked, add a few strands of saffron and make a little dizziness so that the saffron releases all its aroma. A little sweet paprika and the grated or crushed tomato. We let the tomato cook, we add the clams and the cod.

We mix everything for a couple of minutes and add water or fish broth, we could have opened the clams apart and cooked the clams and incorporated the broth of both, but this time I had fish broth and I took advantage of it.

Finally the prawns, a sprig of rosemary and another of thyme. Let everything cook for about 10 minutes. In the blender glass we put a little broth and add a teaspoon of chorizo ??pepper meat and some mint leaves, it gives them a very special flavor, characteristic of this dish.

We crush everything well and add to the casserole, add the rags and let them cook until tender, they are done very soon, with about 10 minutes there is enough.