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Ingredients
  • 1 1/2 pounds (650-700 g) lamprey eel
  • 1 tablespoon vinegar
  • 7 tablespoons (100 ml) olive oil
  • 2 medium onions, chopped
  • 1 ounce (30 g) butter
  • 1 clove of garlic
  • Wine marinade:
  • 1/2 pint (about 1/4 liter) sweet wine (vinho maduro)
  • 1/2 pint (about 1/4 liter) dry red wine (vinho tinto verde)
  • 2 tablespoons brandy
  • 1 small glass port
  • 2 bay leaves
  • Salt and pepper
  • Parsley
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