My Puerto Rican ex used to eat baccala for breakfast when he was a child. Not sure how they fixed it. I've had it in New York City in the park in a kind of batter that is poured onto hot grease so that it cooks crisp quickly. I love it but it is always a mistake to eat it--it assaults the lower GI something fierce.

We had as a guest a Pakistani student who works in the university library where I work. I had a couple of chickens, so I roasted one and the other I fixed in a spicy pilaf. I didn't have a Pakistani recipe book so I found a recipe from northern India. He was pleased to see a familiar dish.

SRS