Fish and Vegetable Salad (Cappon Magro)

Ingredients

• 3 ship's biscuits
• 5 cloves garlic, peeled; 1 whole, 4 minced
• 1 cup red-wine vinegar
• Salt
• 3 large carrots, peeled
• 1 medium zucchini
• 2 medium potatoes
• 2 medium beets, peeled
• 1/2 lb. green beans, trimmed
• 1/2 head cauliflower, cored
• 10 baby artichokes
• 1 3/4 cups extra-virgin olive oil
• Freshly ground black pepper
• 1 large shrimp or prawns, unpeeled
• 1 2-lb. cod filet
• 4 slices country-style Italian bread, 1/2"-thick, crusts removed
• 2 cups packed fresh parsley leaves
• 2 tbsp. pine nuts
• 6 hard-cooked eggs; 5 whole, 1 sliced
• 20 oil-packed anchovy filets, drained and finely chopped
• 1/4 cup large capers, drained
• 10 green or black olives, pitted
• 10 oil-packed baby mushrooms
• 10 pickled cherry peppers
• 10 oysters, such as blue point