A Jellie Of Fyshe

INGREDIENTS

INSTRUCTIONS

Put the codfish (or other white fish) in a pan with the onions,
vinegar, ginger root, spices, wine and water. Bring it gently to the
boil and simmer for 10 minutes. Add the scallops and prawns and cook
for a further 3 minutes. Remove the fish; bone and skin the white  fish
and set it all aside. Strain the cooking juices and set aside to  cool
for several hours by which time a lot of the sediment will have
settled in the bottom of the bowl. Carefully pour off the juices,
leaving the sediment, and then strain several times through a clean
teacloth. You should have appoximately 3 cups of liquid left. Melt  3/4
oz of gelatin in a little of the liquid, cool it to room  temperature,
then mix it into the rest of the juices. Pour a thin  layer (1/2 inch)
of the juice into the bottom of a 5 cup souffle dish  or fish mold and
put it in the fridge to set. Flake the white fish  into smallish
flakes; remove the coral from the scallops and cut the  white flesh
into three of four pices. Once the jelly is firm, arrange  the most
decorative of the fish in the bottom of the dish-- some  scallop coral
in the middle, prawns around the outsides, flakes of  white fish in
between or however you feel inspired. Spoon a little  more of the juice
and return it to the fridge to set. Continue to  layer the fish in the
mould, setting each layer with a covering of  juice until you have used
up all the fish and juices. Leave the jelly  to set for at least 4
hours in a fridge. Unmold and decorate with  fresh herbs; serve as a
starter.

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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 17.9mg
Sodium: 329.1mg
Potassium: 154.6mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: 5.6g
Protein: 5.2g