For the jelly, finely dice the onions and finely chop the garlic.
Clean, rinse and finely dice fennel, carrots and leek. Roughly chop tomatoes. Cut tails and fins of fish into small pieces.
Rinse fish thoroughly, dry with paper towels and cut into coarse pieces.
Heat oil in a large shallow saucepan, add fennel, onions, garlic and carrots and sauté over medium heat for 15 min until tender. Add fish pieces and sauté another 5 min until soft.
Add paradeis pulp and sauté for 30 seconds. Extinguish with wine and vermouth and make. Add canned and vine tomatoes, saffron and 400 ml cold water. Bring to a boil, uncovered, over medium heat once, seasoning lightly with salt and pepper. Reduce temperature and make the fish-vegetable mixture 50 min at very moderate temperature.
3.Add thyme, rosemary, orange zest and bay leaf 10 min before end of cooking time. Remove from heat and let sit for 10 min. Place a muslin cloth on a second saucepan and pour the stock through, squeezing well. Soak gelatin in cold water for 10 min.
Pluck tarragon leaves and dill stalks, chop finely. Season shrimps with salt and juice of one lemon, roll in herbs and divide evenly among 8 ramekins (180 ml each). Heat the stock and let the gelatine melt in it. Leave the stock to cool until it gels slightly, stirring frequently. Fill the ramekins with the stock and pour a n
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