For Stew:

3 lamprey cleaned, peeled, and cut into 1/2-inch pieces
2 carrots, peeled and diced into medium size chunks
1 yellow onion, diced into medium chunks
2 stalks celery, diced into medium chunks
2 cups hearty red wine
2 cups fortified veal stock
1 bay leaf
2 tbsp. olive oil
salt and pepper to taste


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. Season with salt and pepper and serve on a bed of mashed potatoes as prepared below.

-Science News Online, "Food for Thought," August 10, 1996.