teppið

Teppið is a traditional Icelandic dish that primarily consists of cooked, mashed, or otherwise prepared fish, most commonly cod or haddock. The name "teppið" is derived from Icelandic, meaning "the rag" or "cloth," referring historically to a method of preparing or serving the fish wrapped in a cloth or similar material, though modern interpretations focus on its culinary form.

This dish dates back to Iceland's fishing heritage and is often associated with rustic, home-cooked cuisine. It is typically made by boiling fresh fish, then mashing or mixing it with ingredients such as butter, milk, or cream to create a soft, flavorful consistency. Sometimes, herbs like parsley or dill are added to enhance the taste. Traditional recipes may also incorporate onions or potatoes to enrich the dish.

Teppið is usually served as a main course, often accompanied by side dishes like rye bread, boiled potatoes, or vegetables. It is valued for its simplicity, nutritional content, and the way it highlights the fresh flavors of local fish. As a part of Icelandic culinary culture, teppið reflects a resourceful approach to utilizing available seafood and has been a staple in Icelandic households for generations.

In contemporary Iceland, teppið remains a popular comfort food, enjoyed both at home and in local eateries. Although the preparation methods may vary, the dish continues to symbolize Iceland’s deep connection to its maritime environment and tradition of simple, hearty cuisine.