📝 About This Recipe
A true jewel of Portuguese gastronomy, Lampreia à Bordalesa is a seasonal delicacy hailing from the Minho and Mondego rivers. This ancient dish features the prehistoric lamprey slow-braised in a rich, velvety sauce made from its own blood and full-bodied red wine. It is a complex, deep, and earthy masterpiece that represents the pinnacle of traditional Portuguese river-fish cookery.
🥗 Ingredients
The Lamprey and Marinade
- 1 large Fresh Lamprey (approximately 1.5-2kg, must be very fresh)
- 750 ml Red Wine (a high-quality, full-bodied dry red from the Douro or Dão region)
- 2 tablespoons Wine Vinegar (to stabilize the blood)
- 6 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Bay Leaves (dried or fresh)
- 10 pieces Black Peppercorns (slightly crushed)
- to taste Coarse Sea Salt
The Stew Base
- 100 ml Extra Virgin Olive Oil (Portuguese origin preferred)
- 100 grams Smoked Bacon or Chouriço (finely diced)
- 2 large Onions (very finely chopped)
- 1 bunch Parsley (tied with kitchen string)
- 2 pieces Cloves (whole)
For Serving
- 6-8 slices White Bread (thick-cut, fried in olive oil or toasted)
- 2 cups Long Grain Rice (to be cooked 'Arroz de Lampreia' style with the sauce)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Scald the lamprey quickly in boiling water for 30 seconds, then use a knife or a rough cloth to scrape off the slime and skin impurities until the skin is smooth. Rinse thoroughly in cold water.
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2
This is the most critical step: Place the lamprey over a large bowl. Make a careful incision from the vent to the head to collect all the blood into the bowl containing the vinegar (the vinegar prevents coagulation).
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3
Remove the 'cord' (notochord) carefully by pulling it from the head end. Discard the innards, keeping only the liver if desired. Cut the lamprey into 5-6cm thick medallions.
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4
In a large ceramic or glass bowl, combine the lamprey pieces, the collected blood, red wine, smashed garlic, bay leaves, peppercorns, and salt. Cover and refrigerate for 24 hours to marinate.
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5
When ready to cook, remove the lamprey pieces from the marinade and pat them dry. Strain the marinade, reserving both the liquid (blood/wine mixture) and the aromatics (garlic/bay).
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6
In a wide, heavy-bottomed clay pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon or chouriço and fry until the fat renders and it becomes crispy.
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7
Add the finely chopped onions to the pot. Sauté slowly until they are translucent and golden, about 10-12 minutes. Do not let them burn.
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8
Add the reserved garlic and bay leaves from the marinade, along with the bunch of parsley and the cloves. Stir for 2 minutes until fragrant.
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9
Carefully pour in the strained marinade liquid. Bring to a gentle simmer and let it cook for 15 minutes to reduce slightly and mellow the raw wine flavor.
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10
Gently place the lamprey medallions into the simmering sauce. Cover the pot and cook over low heat for 25-35 minutes. The lamprey is done when the flesh is tender but still holds its shape.
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11
Once cooked, remove the lamprey pieces to a warm platter. If the sauce is too thin, increase the heat and reduce it until it coats the back of a spoon with a silky, dark chocolate-like consistency.
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12
Taste the sauce and adjust the salt. Return the lamprey to the pot to heat through for 2 minutes.
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13
While the stew finishes, fry the bread slices in olive oil until golden and crunchy. These will act as the base for the rich sauce.
💡 Chef's Tips
Cleaning the lamprey is the hardest part; if you are squeamish, ask your fishmonger to clean it but emphasize you MUST have the blood collected in wine/vinegar. Never let the sauce boil vigorously once the blood is added, as it can grain; a gentle simmer is key for a silky texture. Use the best red wine you can afford; the sauce is 80% wine, so the quality directly dictates the final flavor. If the sauce lacks depth, a small piece of dark chocolate (90% cocoa) added at the end is a secret chef's trick to enhance the 'Bordalesa' richness. Lamprey is seasonal (January to April); do not attempt this with frozen lamprey as the texture and blood quality will not be the same.
🍽️ Serving Suggestions
Serve the lamprey medallions over the fried bread slices to soak up the decadent sauce. Accompany with 'Arroz de Lampreia'—rice cooked using some of the stew's sauce and a bit of extra broth. A crisp, acidic green salad with a simple vinaigrette helps cut through the richness of the blood sauce. Pair with the same red wine used in the cooking, preferably a robust Douro Red or a mature Alentejo. Finish the meal with a light citrus-based dessert to cleanse the palate after the intense flavors of the stew.