起锅之前,加入一片干橘皮增添香气,那一餐饭,这道“地中海鱼汤”美味到我们三人差一点儿把鱼骨头连锅子一块儿给吞进肚子里去。二十世纪初,嫁给美食家雷欧·多德(LéonDaudet)的著名厨娘·帕匹尔(Pampille),就针对这道汤做出了如下的烹调感言:“想料理出绝美滋味的‘地中海鱼汤’,唯一的秘诀就在那鱼本身,刚打捞上来的活水鱼才能显出真正的美味。” Before wok, add a dry orange peel to add aroma, that meal, this road “Mediterranean fish soup ” delicious to us three almost a piece of fishbone with pot together swallowed into the stomach. At the beginning of the 20th century, Pampille, a famous cook who was married to the gourmet LéonDaudet, made the following cooking speech on the soup: “ ’Mediterranean fish soup’, the only secret is that the fish itself, the freshwater fish just salvaged to show the real delicious. ”