Cacaus del Collaret Peanut Stew with Foie Gras and Smoked Eel - Great British Chefs

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
• red food colouring
• 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
• 180g of chilli oil
• 25g of garlic cloves, peeled and sliced
• 4g of dried chipotle chillies, seeds removed and sliced
• 1 handful of Brussels sprout leaves, blanched
• 1 pinch of rosemary flowers