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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