A recipe for making Alaskan stew which dates from the beginning of the 20th century, and shows the traditional way of preparation, as it was prepared by the old fishermen and fishermen in Vojvodina.
For 4 people, you need about 1 kg of various small fish (carp, pike, white fish...).
Clean the fish and cut it into crosswise pieces. Put it in a pot and cover it with chopped onion. Add a bunch of parsley, two or three celery leaves, a bay leaf, 1 teaspoon of white peppercorns and a few pieces of paprika.
Pour it all over with cold water to cover it, then put it on a medium heat to boil gently.
When the broth is ready, add 2 egg yolks and a little wine vinegar (to taste) and one spoonful of cooled broth to the dish in which you will serve the broth. Mix it all well.
Drain the broth and pour it hot into a serving dish, where you have already whisked the egg yolk and vinegar. Add salt to taste. Add larger pieces of fish, cleaned of bones. According to taste and desire, you can add boiled potatoes to the Alaska soup.
Toast a piece of bread for each guest on the stovetop, and when you serve the soup, first put the toasted bread on a plate, then pour the Alaskan soup over it.
Source: Cookbook of Forgotten Dishes, 1914, Dr. Steinbach Belane, Reczey Anna
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