Name: Cacaus del Collaret peanut stew with foie gras and smoked eel
Total time: 6 h
Ingredients: 600g of peanuts, raw, ideally cacau del collaret peanuts; 1.5l water; 30g of salt; eel, ideally large, fresh silver eels; cane sugar; salt; smoked oil; 8 brown onions, roughly chopped; 12 red bell peppers, roughly chopped; 16 carrots, toasted in the oven, in several Gastronorms; 2kg bacon, diced; olive oil; 40 garlic cloves, peeled and crushed; 8 cayenne peppers, chopped; 120g of agridulce pimentón de La Vera (bittersweet Spanish paprika); 4 tomatoes, roughly chopped; 500g of tomato sauce; 4kg chicken, chopped up into pieces; 4kg veal shank, deglazed and roasted in the oven, then diced; 12l cooking water, leftover from the peanut stew; 1kg white beans, roughly 4 jars of beans; 40l water; 4kg jamón bones, blanched; 2kg veal tendons, blanched; 800g of tripa de bacalao (cod sounds or swim bladder), desalted and chopped; 2kg smoked eel, leftover from the smoked eel cube e.g. heads, bones and skin; 4kg eel, leftovers from making eel skin e.g heads, bones and meat; 4kg kabayaki sauce; 240g of fresh rosemary; xanthan gum

Cacaus del Collaret peanut stew with foie gras and smoked eel

by Quique Dacosta

Ingredients

Beverages

1.5l water
40l water
90g of water

Fish & Shellfish

eel, ideally large, fresh silver eels
2kg smoked eel, leftover from the smoked eel cube e.g. heads, bones and skin
4kg eel, leftovers from making eel skin e.g heads, bones and meat

Fruit & Vegetables

8 brown onions, roughly chopped
16 carrots, toasted in the oven, in several Gastronorms
40 garlic cloves, peeled and crushed
4 tomatoes, roughly chopped
25g of garlic cloves, peeled and sliced
1 handful of Brussels sprout leaves, blanched

12 red bell peppers, roughly chopped
120g of agridulce pimentón de La Vera (bittersweet Spanish paprika)
4kg jamón bones, blanched
2kg veal tendons, blanched
800g of tripa de bacalao (cod sounds or swim bladder), desalted and chopped
4kg kabayaki sauce
1 sheet of oblate
1 pinch of rosemary flowers

Fresh Meat

2kg bacon, diced
4kg chicken, chopped up into pieces
4kg veal shank, deglazed and roasted in the oven, then diced

Oils & Vinegars

olive oil
180g of chilli oil

Salad & Fresh Herbs

8 cayenne peppers, chopped
240g of fresh rosemary

Cooking Sauces

500g of tomato sauce
12l cooking water, leftover from the peanut stew

Dairy

70g of single cream

Delicatessen

150g of foie gras

Spices & Dried Herbs

4g of dried chipotle chillies, seeds removed and sliced