Rumlasse

Rumlasse is a traditional dish originating from the island of Rügen in northeastern Germany. It is a type of seafood stew, typically prepared with a variety of fish and seafood, such as cod, haddock, shrimp, and mussels. The dish is known for its rich, creamy sauce, which is made from a combination of cream, butter, and flour, often thickened with the juice from the seafood. The sauce is then seasoned with various herbs and spices, including dill, parsley, and bay leaves.

Rumlasse is often served with boiled potatoes or dumplings, and is typically garnished with fresh dill or parsley. The dish is a staple in the cuisine of Rügen and is often served at local festivals and events. It is also a popular dish in the surrounding regions of Germany, where it is often prepared with local seafood.

The origins of rumlasse can be traced back to the 19th century, when the island of Rügen was a popular destination for vacationers seeking to enjoy the seafood and natural beauty of the region. The dish was originally prepared by local fishermen and was a simple way to use up the day's catch. Over time, the recipe evolved to include a variety of seafood and a rich, creamy sauce, making it a popular dish among locals and visitors alike.

Today, rumlasse remains a beloved dish in the region, and is often prepared by local chefs and home cooks alike. It is a testament to the rich culinary traditions of Rügen and the surrounding regions, and is a popular dish among those seeking to experience the flavors of the North Sea.