Fry the garlic and chilli pepper in the organic extra virgin olive oil of Monterfoli, add tomato puree or fresh peeled organic tomatoes, add salt and pepper. Simmer, blending with Vermentino BIO igt, add squares of Tuscan country bread and simmer until the bread turns into jelly.
Prepare the batter for the cod, previously cut into bite-size pieces, with carbonated water, flour, salt and pepper. Knead the cod and fry in seed oil. When crispy, drain and serve on top of the tomato and bread soup.
