Mortar mix
12 gr flax
8 gr roasted sesame seeds
8 Ethiopian pepper pods
8 long pepper grains
16 green pepper corns
12 pink pepper corns
12 añana salt crystals
Ham stock:
1 Iberico ham bone
250 gr Iberico belly pork
0.5 kg sirloin Iberico pork
2 litres water
Fish stock:
1 kg fish heads
50 ml extra virgin olive oil
600 ml water
2 gr salt
Fish broth:
100 ml ham stock (see above)
100 ml fish stock (see above)
Fresh herbs in season


Mortar mix: Mix all the ingredients, cover and set aside at room temperature.
Ham stock: Heat the oven to 200ºC. Trim the ham bones, cutting off any rancid parts. Cut the belly pork into pieces and cut the pork sirloin into slices 1 cm thick. Brown the slices of sirloin in the hot oven. Blanch the ham bones by placing in cold water and bringing it to the boil. Do this three times. Place all the ingredients in a tall pan and cover with water. Bring to the boil and remove any fat from the surface. Reduce the heat to the minimum and simmer for 5 hours. Then strain the liquid through a chinois lined with a damp cloth. Cool the stock in a bowl of iced water, then refrigerate.
Fish stock: Remove the eyes and gills from the fish heads. Heat the oven to 180ºC. Lay the fish heads on pans covered with parchment paper and sprinkle with extra virgin olive oil and salt. Brown well in the oven. In a pan with a broad base, lay the browned heads over the base, leaving a space in the centre uncovered. Pour over the water gently. Cut a circle of parchment paper to fit this space, with a hole in the centre. This paper will ensure the fish is always covered by the liquid so that it can transfer all its essence to the stock. Bring to the boil. Lower the heat to the minimum and cook for 3 hours just below boiling point. Strain through a chinois lined with a damp cloth into a tall pan. Heat very gently and reduce until one quarter of the initial volume has evaporated. This will give a flavoursome stock that has just a slight thickness. Cool in a bowl of iced water, then refrigerate.
Fish broth: Mix the two stocks and refrigerate.
Herbs: Collect the herbs from the garden. Wash in cold water using a small proportion of food disinfectant. Then wash again in cold water to remove any trace of disinfectant, and drain well. Lay between two sheets of damp paper and refrigerate until use.


Heat the metal mortars in a warming cabinet. Keep the broth in test tubes submerged in a bowl of water at the controlled temperature of 70ºC throughout the service. Place the individual serving of mortar mix in the base of each of the mortars, and serve the mortars. Serve the herbs from onionskin paper. Pour over the very hot broth from a heated jug.