Doing the conger Part II

This is the continuing saga of the Conger Eel featured in Saturday’s Blip.
 
While skinning and filleting the beast, I wasted a huge amount of fish.
 
I could just imagine various TV chefs looking over my shoulder and commenting
 
“It looks like a train wreck, Son”!!!!!!!!!!!!!!!!!!
 
The sweary chef would have turned the air blue with his profanities
 
And the tall, French chef Junior would have tut tutted and said “Add more cream and butter to make a French classic”
 
But rather than discard it, I boiled it up with plenty of home grown herbs, etc and made a rich fish stock.
 
This was put to excellent use today in a creamy, glossy, indulgent seafood risotto.