| 1 | Put the codfish (or other white fish) in a pan with the onions, vinegar, ginger root, spices, wine and water. |
| 2 | Bring it gently to the boil and simmer for 10 minutes. |
| 3 | Add the scallops and prawns and cook for a further 3 minutes. |
| 4 | Remove the fish; bone and skin the white fish and set it all aside. |
| 5 | 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. |
| 6 | Carefully pour off the juices, leaving the sediment, and then strain several times through a clean teacloth. |
| 7 | You should have appoximately 3 cups of liquid left. |
| 8 | Melt ?oz of gelatin in a little of the liquid, cool it to room temperature, then mix it into the rest of the juices. |
| 9 | Pour a thin layer (?inch) of the juice into the bottom of a 5 cup souffle dish or fish mold and put it in the fridge to set. |
| 10 | Flake the white fish into smallish flakes; remove the coral from the scallops and cut the white flesh into three of four pices. |
| 11 | 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. |
| 12 | Spoon a little more of the juice and return it to the fridge to set. |
| 13 | 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. |
| 14 | Leave the jelly to set for at least 4 hours in a fridge. |
| 15 | Unmold and decorate with fresh herbs; serve as a starter. |
