Guiñapos, a stew made with fresh fish dough

Ingredients

• Thin-flake salt cod
• onion
• A ripe, red tomato
• Oysters
• Shrimp
• globe artichoke
• flour
• Allium sativum
• saffron
• mint
• salt
• olive oil

Prepare a dough using the flour. Once it has rested, roll it out thinly and cut it into small rectangles, leaving them under a cloth.

First, sauté the onion in olive oil, then add the peeled, seeded, and very finely chopped tomatoes.

Add the globe artichokes and some water to cook them.

Add the mussels and prawns, then the garlic, saffron, and salt, to the sofrito.

Once the sofrito is ready, add the de-salted cod, skinless and boneless, cut into small pieces.

Pour a sufficient amount of broth, then gradually add the pasta sheets and allow them to cook.

The dish should remain well-covered in broth. Season with mint to taste.