Risotto With Conger

Preparation:

Preparation: Clean the conger eel and cook it for 15 minutes in lightly salted water scented with bay leaf and thyme. Drain it, remove the skin and thorns and chop the pulp. Fry the garlic with 4 tablespoons of oil and as soon as it turns golden, remove it. Add the fish pulp, fry for a few minutes, stirring, add the rice, salt and cook, adding the fish broth. Combine a knob of butter, pepper and parsley.