Tender cod chunks are simmered in aromatic wine with onions, garlic, tomato and fresh basil for a savory Italian soup that's served with Parmesan cheese.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
