Ham, smoked eel and chicken wing soup recipe | Colin Fassnidge | Gourmet Institute | Gourmet Travell

Ingredients

• 100 gm pearl barley
• ½ smoked eel (180gm total; see note), skin and fillet removed from the bone, cut into 12 pieces
• 6 thin slices jamón serrano, torn into small pieces
• To serve: baby chard leaves (see note)
• Ham hock stock
• 1 medium ham hock (about 1.2kg), halved crossways
• ½ carrot, coarsely chopped
• ½ onion, coarsely chopped
• 1 small celery stalk, coarsely chopped
• 1 small fresh bay leaf
• 1 thyme sprig
• ¼ tsp black peppercorns
• 5 gm (½ cup) shaved bonito flakes
• Confit chicken wings
• 12 chicken wingettes (middle section of the wing)
• 2 garlic cloves, crushed
• 1 tsp thyme
• 1 litre vegetable oil, plus 2 tbsp extra for frying
• 1 tbsp plain flour