Portuguese lamprey in red-wine sauce

Ingredients

• 1 professionally cleaned food-grade lamprey (about 1 kg)
• 500 ml red wine
• 2 onions
• 4 garlic cloves
• 2 bay leaves
• 50 ml olive oil
• 1 tbsp flour
• 1 bunch parsley
• Salt, pepper and clove

Step-by-step method

1. Buy lamprey cleaned by an approved professional; do not attempt home cleaning or blood collection.
2. Refrigerate lamprey pieces in wine, garlic, bay and pepper for 2 hours.
3. Soften chopped onions in olive oil and add drained lamprey, cooking until lightly coloured.
4. Stir in flour and all the marinade; bring to a full boil and simmer until fully cooked and sauce has reduced.
5. Discard bay, adjust seasoning and serve with plain rice if desired.