At the beginning of summer, capelin (Latin Mallotus villosus), or, as Sakhalin residents call it, uek, comes to spawn on the shores of Kamchatka and Sakhalin.
In a strong wind, waves throw spawning capelin on the coast of the Sea of Okhotsk. Sometimes there are so many fish that it covers the sand with a silvery carpet, and the locals literally scoop up the seafood in buckets.
Therefore, dishes from healthy fish take pride of place in the menu of Sakhalin residents.
The topic of our article today is one of these dishes – Sakhalin-style fish soup. Since childhood I remember fried and baked capelin, and here is soup!
- 2 l of water
- 700 g capelin
- 2-3 st. l. soy sauce
- 2 potatoes
- 1 carrot
- 2 onions
- a couple of green onion feathers
- 1 bunch of dill
- 1 bay leaf
- 1 tbsp. l. vegetable oil
- salt to taste
- Defrost the capelin, separate the heads, gut and rinse, get rid of black films that can taste bitter.
- Boil water, add diced potatoes and chopped carrots. Cook for 10 minutes.
- Add prepared fish to vegetables, cook for another 10-15 minutes.
- Meanwhile, fry the onions in vegetable oil, add the soy sauce and carcass the onions in it for a few minutes.
- Send the onion mixture to your ear. Add chopped herbs, bay leaves and black pepper.
- Salt to taste and cook for another 5 minutes.
- Just before cooking, add finely chopped green onions. Let it boil and remove from the heat.
- Capelin fish soup is ready. Bon Appetit!
It turns out a very tasty, fast, budgetary, and most importantly, healthy dish. After all, being inferior to other marine fish in size, cheap capelin surprises with a record content of iodine, vitamin B12 and selenium.