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#GoodFriday #Lent #Fish The documentary is about stockfish. This is a tradition in the northern Franconian Forest and Fichtel Mountains. However, this dried sea fish is becoming increasingly rare. The preparation, especially the long soaking, is a laborious affair. Nevertheless, we found three stockfish lovers - and three different ways of preparing it. Author: Florian Danner More from Between Spessart and Karwendel in the BR Mediathek: https://1.ard.de/Spessart-Karwendel The recipe for the three stockfish variants can be found here: Stockfish with dumplings and sauce, bacon, onions and Bröggerla (Frankenwald): https://www.br.de/br-fernsehen/sendun... Stockfish with sauerkraut and parsley potatoes (Fichtelgebirge): https://www.br.de/br-fernsehen/sendun... Bacalhau Gratinado - gratinated stockfish (Brazil): https://www.br.de/br-fernsehen/sendun... Further information about the program: https://www.br.de/br-fernsehen/sendun...