After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
For the stew: Heat oil in a medium-size, heavy-gauge stock pot.
Add lamprey and vegetables, then sear until vegetables are tender.
Add the wine and reduce liquid by two-thirds.
Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours.
For the potatoes: Boil potatoes until soft, then drain.
Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth.
Keep warm until ready to serve.
To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.48 Kcal (1878 kJ)
Calories from fat	155.61 Kcal
		% Daily Value*
Total Fat	17.29g	27%
Cholesterol	18.42mg	6%
Sodium	165.5mg	7%
Potassium	1427.72mg	30%
Total Carbs	47.87g	16%
Sugars	6.13g	25%
Dietary Fiber	6.69g	27%
Protein	7g	14%
Vitamin C	24.5mg	41%
Vitamin A	0.4mg	13%
Iron	2.3mg	13%
Calcium	89mg	9%

Amount Per 100 g
Calories	78.27 Kcal (328 kJ)
Calories from fat	27.16 Kcal
		% Daily Value*
Total Fat	3.02g	27%
Cholesterol	3.21mg	6%
Sodium	28.88mg	7%
Potassium	249.17mg	30%
Total Carbs	8.35g	16%
Sugars	1.07g	25%
Dietary Fiber	1.17g	27%
Protein	1.22g	14%
Vitamin C	4.3mg	41%
Vitamin A	0.1mg	13%
Iron	0.4mg	13%
Calcium	15.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Stew

Water, Chicken (bone-in , whatever is on sale) and 9 more..
Borscht

Beef chuck or 1 1/2 lbs beef shank or 1 1/2 lbs beef flan... and 16 more..
Chicken Vegetable Chowder

Carrot, chopped, Yellow onion, chopped, Celery, chopped and 13 more..
Blow Your Socks off Beef of Wild Game Marinade

Olive oil, Onion, chopped, Carrot, chopped and 12 more..
Holiday Bread Stuffing

Butter, Vegetable oil and 8 more..
Cajun Shrimp Chowder

Olive oil, Green pepper, chopped, Red pepper, chopped and 12 more..
Onion Marmalade

Butter, Onions, large, yellow, Sugar, Red wine and 6 more..
Roasted-Vegetable Stock

Whole head garlic, Carrots, cut into chunks and 10 more..
Smashed Potato Salad

Red potatoes (peeled or unpeeled ), Butter, Mayonnaise and 9 more..
Beef Wellington

Olive oil, Sliced onion, Carrot, Celery, Dried thyme, Sage and 18 more..
Rhinelander Lentil Soup

Olive oil, Bacon, cut into small pieces, Chopped carrots and 12 more..
Saturday Chicken Stock

Olive oil and 10 more..
Brennan's Eggs Hussarde

Butter, Canadian bacon or 8 slices ham and 24 more..