Fried Cod With Baked Ricotta And Sweet Peppers

Preparation:

Preparation: Toast the diced bread in a pan with the olive oil, garlic and rosemary. Wet with the vegetable broth and then blend. Cut the cod into cubes, roll them in the flour then in the water and again in the flour. Deep fry in seed oil. Brown the peppers in a pan with a drizzle of olive oil. Serve the fried cod over the bread soup, garnish with the crumbled sweet peppers and then serve.