Making the court-bouillon

1. peel the carrots, cut up the vegetables; 
2. place everything into a stock pot and simmer gently for 2 hours; 
3. strain and use.

Preparing the seafood

1. cook the mollusks separately in the court-bouillon; drain and shell; 
2. for the squid, cook it, covered, in the court-bouillon with a cork to keep it tender; slice; 
3. Serving suggestion: season the mollusks and squid with the cooking liquid and a dash of balsamic vinegar.