Cacaus del Collaret peanut stew with foie gras and smoked eel

  • 50
  • 6 hours plus time for desalting the tripa de bacalao, cooking the peanuts, eel and stock, and freezing the foie gras royale
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This peanut stew by Chef Quique Dacosta is made with a rare local peanut called cacau del collaret. Although the peanut is often used in sweet dishes like Valencian nougat, here Dacosta serves it in a deeply savoury broth made form a mixture of veal, chicken and eel. Be sure to use the garlic oil within two days, and keep it in the fridge.

First published in 2023




Cacaus del collaret peanut stew

  • 600g of peanuts, raw, ideally cacau del collaret peanuts
  • 1.5l water
  • 30g of salt

Cooked eel skin

  • eel, ideally large, fresh silver eels
  • cane sugar
  • salt
  • smoked oil

Albufero-style puchero (stew)

Foie Gras Royale

  • 90g of water
  • 70g of single cream
  • 2g of agar agar
  • 0.5g of xanthan gum
  • 150g of foie gras
  • 1 sheet of oblate
  • gold dust

Spicy garlic oil



  • OCOO pressure double boiler
  • Sous vide equipment
  • Vac-pac bags
  • Squeezy bottle



Carefully shell the peanuts. Make sure to select only the ones that aren’t damaged

  • 600g of peanuts, raw, ideally cacau del collaret peanuts

Mix the salt and water together. Put everything in the OCOO. Cover the surface with a baking paper disc

  • 30g of salt
  • 1.5l water

Cook in the OCOO for 7 hours on the black egg programme. Without opening the OCOO, leave everything to stand for at least another 3 hours


Remove and strain the mixture through a coarse strainer, taking care not to break the peanuts apart. Save the cooking water for the stock later on


Wash the peanuts in a 2% brine solution (20g salt per litre of water)


Vacuum-pack the peanuts in more brine, about 100g peanuts per bag


Next, cut off the head and tail off the eels and bleed them in salted ice water. Reserve the head and tail for stock

  • eel, ideally large, fresh silver eels

Remove the bones from the eels without separating the two eel loins. Reserve the bones for stock


Cure the loins for 40 minutes with a mixture that is 2 parts salt to 1 part sugar


Rinse and dry the cured eel, and then cold smoke them


Vac pack the smoked eel with a little smoked sunflower oil

  • smoked oil

Cook the eel for 4 hours in a sous vide at 64°C


Cool the cooked, smoked eel quickly in icy water


Once cold, remove the meat and keep the skins clean


Remove the skin from the smoked eel and then re-cover the cleaned loin with cooked eel skin


Making sure that the skin is completely covering it, vacuum pack the eel fillet


Cook the eel at 65°C in a sous vide for 15 minutes. Cool it down in ice water


Cut the cooled eel into 1x1cm cubes. Set aside in the fridge


Before serving, heat up to 120°C in the oven on a covered plate


Preheat the oven to 250°C


Roast the onions, red bell peppers and carrots until coloured in the oven in several large trays

  • 8 brown onions, roughly chopped
  • 12 red bell peppers, roughly chopped
  • 16 carrots, toasted in the oven, in several Gastronorms

Fry the bacon in olive oil until golden brown

  • 2kg bacon, diced
  • olive oil

Add the garlic and the cayenne pepper then the roasted vegetables and brown further


Add the pimentón, chopped tomatoes, tomato sauce, chicken, the veal shank with the deglazing liquid, 12 litres of peanut stock, 40 litres of water, ham bones, blanched veal tendons, tripa de bacalau, 2 kg eel heads, bones and skin leftover from the smoked eel and 4kg unsmoked eel meat, bones and heads


Bring to the boil, and then add the Japanese eel sauce (kabayaki). Cook over a medium-low heat for 4-5 hours. During the last 20 minutes, add the fresh rosemary


Leave to rest and then strain everything out. Adjust seasoning to taste


To serve, blend the sauce gently with the 2.6g xanthan gum and 1 g of liquid red colouring per litre, then bring it to the boil. Let stand to remove any air

  • xanthan gum
  • red food colouring

Keep a few ladles of the broth warm in two pots. Use one pot to warm the peanuts, and use the other as sauce


For the foie gras, boil the water and the cream with the agar and blend in a blender with the xanthan gum. Once it has cooled to around 70°C, emulsify in the foie gras

  • 90g of water
  • 70g of single cream
  • 2g of agar agar
  • 150g of foie gras

Pour onto a plate and leave to set for at least 2 hours in the freezer


Place a slice of oblate on top and paint with gold dust. Cut into 1x1cm cubes

  • 1 sheet of oblate
  • gold dust

Before serving, heat the cubes on a covered plate at 100°C in the oven


For the hot garlic oil, mix everything in a pan and heat gradually until it begins to brown


Remove from the heat and leave it to infuse. Strain, then and pour into bottles


To serve, arrange 2 cubes of smoked eel and 2 cubes of foie gras royale on the bottom of each hot plate


Add 20g of the Cacau beans that have been heated in the stock along with 35g broth. Place Brussels sprout leaves and rosemary flowers on each eel cube, then finish with 6 drops of the hot garlic oil

First published in 2023

A driving force behind produce-led dining in the autonomous community of Valencia, Quique Dacosta has revolutionised the region’s dining scene, and is now spreading his influence further afield.

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