Suttogva

Suttogva is a traditional Icelandic dish that originated as a practical way to utilize leftover ingredients, particularly fish and potatoes. The name derives from the Icelandic words *sutta*, meaning "potatoes," and *gva*, which refers to the leftover fish broth or *gravlax*-style preparation. The dish reflects Iceland’s historical reliance on simple, resourceful cooking methods, especially in rural areas where fresh ingredients were scarce.

Suttogva is typically made by layering thinly sliced potatoes with pieces of salted or fermented fish, often cod or haddock, in a baking dish. The fish is usually pre-soaked in water to reduce its saltiness before being mixed with onions, dill, and sometimes butter or cream. The potatoes are often boiled or steamed beforehand to soften them. The dish is then baked until the potatoes are tender and the fish is heated through. Some variations include adding eggs or cheese on top before baking.

The preparation of suttogva varies slightly depending on regional preferences. In some areas, the fish may be lightly fried or grilled before being layered with the potatoes. Others incorporate a creamy or buttery sauce to enhance the flavor. Despite its humble origins, suttogva has gained recognition as a comforting and flavorful dish, often enjoyed as a hearty meal during colder months.

Today, suttogva remains a staple in Icelandic home cooking, celebrated for its simplicity and ability to highlight the natural tastes of local ingredients. It is frequently served with a side of rye bread or a simple green salad, making it a balanced and satisfying option. The dish also reflects broader Nordic culinary traditions, where resourcefulness and seasonal eating play a key role in meal preparation.