A French preparation used mainly for cooking fish, shellfish and escargot
. The foods cooked in the liquid absorb the bouillon's flavors.
Wrap the herbs in cheesecloth
, or tie them together to make them easier to remove later. Add everything to the pot, bring to a boil, simmer
30 minutes, let cool, then strain
You can make this in a large batch, freeze it, and save it for use in stocks
or for flavoring sauces