Court Bouillon:
A French preparation used mainly for cooking fish, shellfish and
escargot. The foods cooked in the liquid absorb the bouillon's flavors.
Ingredients:
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.