Preparation

Remove the skin from the lamprey and collect the blood. Cut the lamprey into portions and marinade for 1-2 hours in the wines, nutmeg, parsley, chopped garlic and blood.

In the cataplana, sauté the diced onion in olive oil. Add the lamprey and cook for 6-8 minutes. Add the marinade and blood. Close the cataplana and cook for another 4-6 minutes.

Open the cataplana and add the potatoes cut into rounds and the parsley.

Close the cataplana, bring to the boil and serve with toasted bread.