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Lamproie à la bordelaise (with eel)
Eel and leek red wine stew
Lamproie à la bordelaise: the Gironde's red-wine and leek fish stew, made here with eel or monkfish
FrenchIn the Gironde, the spring run of lampreys up the Garonne and Dordogne is celebrated in Sainte-Terre and the villages of the Entre-deux-Mers, where the fish is stewed slowly in red wine with masses of leeks. Lamprey is rare, seasonal and protected in many places, so this is a practical version made with eel (or firm monkfish), which gives the same rich, dark, glossy stew; traditionally the sauce is thickened with the lamprey's own blood, and here a little roux and a square of dark chocolate do that job. It tastes deep and winey, with sweet melting leeks. The dish uses red wine; the ingredient note gives an alcohol-free version. Serve with garlic croutons or boiled potatoes. Chef's tip: ask the fishmonger to skin and cut the eel, and keep it cold until the moment it goes into the sauce.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the stew
- 2 ¼ lb eelskinned and cut into 5 cm pieces; or 900 g monkfish fillet in large chunks (lamprey is rarely sold)
- 4 leekswhite and pale green parts, cut into 3 cm lengths, washed
- 1 oz butter
- 2 tbsp olive oil
- 3 shallotschopped
- 3 garlic cloveschopped
- 2 tbsp plain flour
- 3 ¼ cups red Bordeaux wineor alcohol-free: 600 ml fish stock plus 150 ml unsweetened red grape juice and 2 tbsp red wine vinegar
- 1 tsp sugar
- ⅓ oz dark chocolate (70%)
- saltto taste
- black pepperto taste
To serve
- 8 baguette slices, toasted and rubbed with garlic (optional)
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/8 doneStep 1: Season 2 ¼ lb eel lightly with salt and keep it covered in the fridge while you make the sauce.
Step 3: Add 3 shallots and 3 garlic cloves to the casserole and cook for 3 minutes, until soft. Sprinkle in 2 tbsp plain flour and stir for 2 minutes, until it smells nutty.
5 minStep 4: Gradually whisk in 3 ¼ cups red Bordeaux wine, add 1 bouquet garni (thyme, bay, parsley stalks) and 1 tsp sugar and bring to the boil. Simmer uncovered for 25–30 minutes, until reduced by about a third and no longer harsh.
30 minStep 5: Meanwhile, heat the rest of 1 tbsp olive oil in a frying pan over a high heat and sear the eel pieces for 1 minute on each side, just to firm them.
3 minStep 6: Lower the sauce to a gentle simmer, add the eel and the leeks and cook for 15–20 minutes (8–10 minutes for monkfish), until the flesh is opaque and comes away easily from the backbone. Don't let it boil hard once the fish is in: that is what makes it break up and the sauce turn grainy.
20 minStep 7: Lift out the bouquet garni. Stir in ⅓ oz dark chocolate (70%) until melted and the sauce is dark, glossy and coats a spoon. Season with salt and black pepper.
2 minStep 8: Serve in warm shallow bowls with garlic croutons and parsley.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 38 g
- Carbs
- 22 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lamproie à la bordelaise (with eel) take?
- About 110 minutes in total: 30 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of leeks?
- 1 onion per leek.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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