Capelin stewed with onions in a pan - quick and tasty

Kitchen appliances and utensils: stove (hob), cutting board, knife, deep frying pan with a lid, spoon (spatula), strainer for filtering, plate.

Ingredients

Step cooking

1. Boil 1 stack. water and brew 1-2 tsp. black tea. Defrost capelin (700 g), wash. For this dish, you can take a whole gutted fish, or you can clean it - cut off your head, tail, take out the insides and scrape off the black film, which can give bitterness to food. Peel, wash, chop 7 onions, cut into half rings of medium thickness. Wash the lemon. To give more juice, you can hold it in boiling water.
   
2. Pour some oil (1-2 tbsp. L.) Into a deep pan and grease the bottom and sides. Put 2/3 of the whole chopped onion so that the bottom of the pan is completely covered.
   
3. On top of the onions, densely lay the capelin abdomen down, filling the entire pan.
   
4. Cut the lemon into two halves, squeeze juice from the capelin from one. It is better to strain the juice through a strainer so that no seeds fall into the pan.
   
5. Mix 1 tbsp. l coarse salt and 0.5-1 tsp sugar, sprinkle evenly on the fish. You need to salt to taste, so some part of the mixture may remain.
   
6. Sprinkle on top of 0.5 tsp. ground cinnamon, 1 tbsp. l peas of black pepper and 3-4 bay leaves, breaking them into small pieces.
   
7. Spread the rest of the onion evenly on top and pour 2 tbsp. l vegetable oil.
   
8. Pour strained strong tea. Cover the pan with a lid and put on a large fire. Bring to a boil, reduce heat and cook for 15 minutes.
   
9. Put the stewed capelin with onion on a plate. Serve as an independent dish, or with any side dish to your liking.
   

Did you know?

When buying capelin, you need to remember that:

• It is better to purchase frozen rather than chilled fish - it quickly deteriorates and is not stored for long. But if you still buy fish in chilled form, carefully inspect the whole carcass, paying special attention to the tail: if it is broken off or very dry, then the fish is far from the first freshness.
• It is also better not to buy already cooked, fried capelin, as you can not judge the freshness of raw materials.
• It is better to take frozen capelin in packages, so you can see the date of freezing on the label, the period and storage conditions of the product. But it is necessary to check its tightness and the presence of snow. If the package is damaged or contains a significant amount of snow, it means that the fish was thawed and frozen several times. Such a product is not worth buying.

Video recipe

This video recipe will convince you that preparing capelin is simple, and not at all troublesome. You will find out if you need to clean this fish, what is the ratio of capelin to onion, what unexpected combinations of spices to use for stewing, what to add to the fill, how much this dish will be cooked.

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