Categories: Seafood 
      Yield: 6 servings 
  
      8 oz Cod 
      3    Scallops 
      3 oz Shrimp 
      2    Onions sliced 
      1 T  White wine vinegar 
      1 oz Ginger root, peeled, 
           Finely chopped 
    1/3 t  Sea salt 
    1/4 t  White pepper 
      2 c  White wine 
      2 c  Water 
    3/4 oz Gelatin 
  
  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.