To cook the seafood I make a court bouillon that's pretty salty.

Simmer in court bouillon with the red wine vinegar for 15 minutes.

Red snapper sitting in a bowl of court bouillon was tame.

Prepare the court bouillon by combining all the remaining ingredients in a saucepan.

Pour the boiling court bouillon over the fish to cover.

Reduce heat of court bouillon to almost boiling.

Turn the heat down slightly and simmer for ten minutes - this gives you a court bouillon.

Place the sea trout fillets, skin-side down, into a dish large enough to hold all of the court bouillon.

Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes.

Later variations include exchanging the seawater for a court bouillon of fish stock and onion.