Scordolea is a traditional dish from the Danube Delta and Dobrogea, cooked by fishermen for centuries. It is made from boiled dried fish — typically carp or pike — layered between two generous portions of yellow potato mash prepared with fish broth and raw garlic sauce. The result resembles a moussaka, but without meat or oven — rustic, humble, and intensely flavored, faithfully reflecting the fishing cuisine of the Delta.