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A Jellie Of Fyshe recipe
How to cook A Jellie Of Fyshe recipe User rated: 0 [8770]
Difficulty: 1
Prep Time: 30 mins
Cook Time: 15 mins
Serving: 6
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  • 8 ounces fish, cod
  • 3 each sea scallops
  • 3 ounces shrimp
  • 2 medium onions sliced
  • 1 tablespoon white wine vinegar
  • 1 ounce ginger root peeled and finely chopped
  • 1/3 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 2 cups white wine
  • 2 cups water
  • 3/4 ounce 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 approximately 3 cups of liquid left. Melt 3/4 ounce 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 cu