Directions

1. Make a small bouquet with the thyme and parsley and attach it together with butcher's twine.
2. Combine all the ingredients in a large saucepan and bring to a boil over medium heat. Simmer uncovered for 30 minutes and then filter the bouillon before using.

Chef’s secret

• For fish, start the cooking process in cold court-bouillon. Hot liquid will cause the flesh to contract. So once the court-bouillon is chilled, add the fish and bring the liquid to a low boil over low heat.
• For shellfish, however, start the cooking process once the court-bouillon is bubbling. So it's recommended to bring the court-bouillon to a low boil over low heat and then add the shellfish.