Cod Stew With Ligurian Scents

Preparation:

Preparation: Blanch the broad beans and then dress them in a bowl with the basil, half of the cherry tomatoes cut in half, the olives and some oil. Brown the remaining cherry tomatoes in a pan with the oil, the shallot and then blend. Brown the cod in a pan with the oil, garlic and rosemary. Finish cooking in the oven. Toast the bread in the same pan with the oil, garlic and rosemary. Arrange the tomato sauce at the base of the serving dish, add the slice of toasted bread, continue with the slice of cod and finish with the broad bean salad, cherry tomatoes and olives.