lu·te·fisk 
(ltə-fĭsk′) also lut·fisk (ltfĭsk′)
(ltə-fĭsk′) also lut·fisk (ltfĭsk′)n.
A traditional Scandinavian dish made from stockfish that has been soaked in a lye solution for several days before cooking, becoming soft and gelatinous.
[Norwegian : lut, lye (from Swedish, from Old Norse laudhr, soap, foam; see leu(ə)- in the Appendix of Indo-European roots) + fisk, fish (from Old Norse fiskr).]
- Indo-European root: akw-ā-
- Indo-European root: al-
- Indo-European root: al-
- Indo-European root: al-
- Indo-European root: albho-
- Indo-European root: alu-
- Indo-European root: ambhi
- Indo-European root: an-
- Indo-European root: angh-
- Indo-European root: ansu-
- Indo-European root: ant-
- Indo-European root: anə-
- Indo-European root: apo-
- Indo-European root: ar-
- Indo-European root: arg-
- Indo-European root: as-
- Indo-European root: at-
- Indo-European root: au-
- Indo-European root: aug-
- Indo-European root: aus-
- Indo-European root: awi-
- Indo-European root: awo-
- Indo-European root: ayer-
- Indo-European root: ayes-
- Indo-European root: bak-