SMOKED FISH, FABADA BROTH, SMOKED EEL AND IBARRA CHILLI PEPPERS

Mix the broth and fat and bind while cold with xanthan gum. Heat until smooth. Crush most of the peppers to make juice. Cut the remaining peppers and the spring onion into thin rings. Cut the smoked eel into dice measuring 1 x 1 cm.

Arrange the diced eel on a bowl with a ring of spring onion and another of chilli pepper. Brush the bowl with a little chilli pepper juice. Finish with the warm fabada juice.