Aspic "Sea Bottom"

Thoroughly wash the chicken wings, then place them in a large pot with 3 liters of water. Bring to a boil, carefully skim off any foam that forms, add salt, and simmer over medium heat with the lid ajar for 1 hour. Afterward, remove the wings with a slotted spoon and use them for other culinary creations, such as a salad. Strain the broth through a fine-mesh sieve.

While the broth is cooking, prepare the peppers. Wash them, cut them in half, and remove the core. Submerge the pepper halves in boiling water and cook for 5 minutes. Then, drain them in a colander and immediately rinse with cold water to preserve their vibrant color and crisp texture.

Dice the prepared peppers into small, neat cubes, which will add vibrant accents to your aspic.

Using a vegetable peeler, carefully remove the thin zest from the lemon. Blanch the zest with boiling water, then cut it into thin, long strips. Thoroughly wash and dry the herbs, then separate them into small sprigs to add freshness and aroma.

Place the seafood mix on paper towels and allow it to dry thoroughly to prevent excess moisture in the aspic.

Arrange the seafood mix, bell pepper cubes, lemon zest, and herb sprigs in tall glasses, creating an attractive composition. Carefully pour in the strained chicken broth. Allow the aspic to cool to room temperature, then refrigerate until fully set. Serve chilled and savor this seafood delight!