Lamprey Recipe Guide

Lamprey, an ancient and unusual fish, is enjoyed in various regional dishes in both Portugal and parts of Italy, particularly the north. In Portugal, lamprey is often prepared in two popular ways: à bordalesa, stewed in its own blood and red wine, and à minhota, which includes rice and its blood as part of the dish. This fish has been part of culinary traditions dating back centuries, even featuring in royal menus across Europe​. Let me show you how I make Lamprey.

Creating lamprey, especially in its traditional Italian or Portuguese forms, can seem daunting at first, but with the right preparation, it can be an exciting and flavorful dish to try. Here’s a detailed guide for preparing lamprey à bordalesa, one of the more famous recipes.

Notes on What to Expect:

This dish is rich and hearty, with a deep, flavorful sauce that pairs wonderfully with the toasted bread. The lamprey itself has a distinctive, almost liver-like texture, and the blood-based sauce adds a unique complexity to the overall flavor.

Ingredients:

• 1 lamprey, cleaned and gutted (approx. 1.5 kg)
• 2 cups red wine (ideally Vinho Verde or another dry red wine)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon thyme
• 2 tablespoons tomato paste
• 2 cups beef or fish stock
• Salt and pepper to taste
• 2 slices of toasted bread (for serving)
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Equipment Needed:

• Large heavy-bottomed pot or Dutch oven
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Prep Time: 30 minutes

Course: Main dish

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Instructions:

1. Prepare the lamprey: Begin by cleaning the lamprey. Cut off the head and carefully remove the intestines, keeping the blood if possible (this is key for the sauce). Rinse the fish thoroughly.
2. Sear the lamprey: In a large pot, heat the olive oil over medium-high heat. Sear the lamprey on all sides until golden brown (about 10 minutes). Remove and set aside.
3. Prepare the sauce: In the same pot, add the chopped onion and garlic, sautéing until softened, about 5 minutes. Stir in the tomato paste, bay leaf, thyme, and season with salt and pepper.
4. Deglaze and simmer: Pour in the red wine, scraping up any bits from the bottom of the pot. Let it reduce slightly for 5 minutes, then add the stock and bring to a simmer.
5. Cook the lamprey: Return the lamprey to the pot, ensuring it’s submerged in the sauce. Cover and cook on low for about 45 minutes to 1 hour, until the fish is tender and cooked through.
6. Serve: Place the lamprey on a plate, spoon some of the rich sauce over it, and serve with slices of toasted bread to soak up the delicious juices.

Variations & Tips:

• Vegan version: Use mushrooms (such as portobello or shiitake) as a substitute for the lamprey. While it won’t replicate the texture, it will still provide a rich, umami-filled base for the dish.
• Spicier: Add a pinch of red pepper flakes to the sauce for some heat.
• Stock choice: If you’re unable to find fish stock, chicken stock works well as an alternative.
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Nutritional Information Per Serving:

• Calories: 350-400 (depending on bread and oil)
• Protein: 40g
• Fat: 15g
• Carbohydrates: 18g

I hope this guide has made preparing lamprey seem a little less daunting. Have you tried lamprey before, or is this your first attempt? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!