Thinly slice the vegetables and steam.
Open the molluscs in a casserole dish.
Steam the shrimp and prawns.
Assemble the cappon magro in layers with the hardtacks at the bottom.
Alternate layers of fish with layers of vegetables, making sure to dress each layer with the salsa verde, salt, pepper, lemon juice, and extra virgin olive oil.
Leave overnight in the refrigerator and garnish with the crustaceans, hard boiled eggs, molluscs, and thinly sliced bottarga.