White Onion, Cod Stock and Green Pepper

M. Alija is probably the best cook in the world regarding vegetables. Only René Repzepi might compete with him. Nobody has created such a collection of dishes that have vegetables –cooked, raw, in salad– as central part of the work. Like the amazing and exquisite baby tomatoes stuffed with basil juice, some of them slightly smoked, swimming in capers consommé. Like the famous roasted aubergines with liquorice over olive oil made from millenary olive trees. Like the immeasurable and unbeatable tempered baby peas, served with egg yolk and vanilla onion. Like the red and white endives, ...