Empedrat with White Beans and Piquillo Peppers

Dice the tomato and place it at the bottom of a small cup.

Mash the beans with a drizzle of olive oil and layer them on top.

Make a purée with the peppers and add it.

Then add the diced cod and sliced olives.

To finish, add a splash of vinegar, another of olive oil, salt, and a bit of chives.