Brew tea leave for 20 minutes.

While tea is brewing, wash and peel capelin.

Wash the onion husk, put it on the bottom of the pan, add Bay leaf, pepper and garlic cut into slices.

From above to lay tight lines fish bellies down and crumble a bouillon cube, a little salt.

Then pour into the pan almost cooled welding, the fish were filled with liquid to about half. Cover the pan with a lid, put on the strongest fire and as soon as the first signs of boiling, reduce the heat to the lowest setting and leave for 1 hour. After the specified time remove the lid, add the oil and then add the fire to the strongest for 10 minutes to evaporate the excess water.

Cool and eat