For those who DO NOT like capelin: Capelin in tomato sauce
Not everyone loves capelin and often buy it only for pets, and it’s quite in vain. It can be turned into a favorite treat for the whole family if prepared correctly. We suggest you pay attention to the recipe for capelin in tomato sauce. The fish according to this recipe turns out tasty and very tender.
Ready time: 40 minutes.
Ingredients for two servings:
- 400 g capelin;
- 300 ml water;
- 2 table. l. tomato paste;
- 150 g onions;
- 100 g carrots;
- 1 tsp. (heaped) cornstarch;
- 1 table. l. vegetable oil;
- a pinch of Provençal herbs;
- 1-2 pcs. bay leaf;
- salt optional;
- ground pepper optional
Cooking delicious capelin
We defrost the capelin at room temperature, cut off the heads and fins, and then thoroughly rinse the carcasses under running water.
Peel the onion and chop it into small cubes. Place on a heated frying pan with vegetable oil. Cook over low heat until the onion is transparent.
Peel the carrots and rub them on a coarse grater. Add the onion to the pan and continue cooking for a few more minutes, remembering to stir.
Add tomato paste, salt and ground pepper and Provençal herbs. Mix well.
We dilute corn starch in water at room temperature.
Pour the starch into the pan and stir until it begins to thicken.
Place capelin in the sauce and cover with a lid. Cook for about 15 minutes on low heat.
Add the bay leaf and give the fish another 3-4 minutes to cook.
Serve capelin in tomato sauce with any cereal or vegetable side dish, garnished with fresh herbs.
