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Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.

Source: Martha Stewart Living Television
Servings

Ingredients

Directions

Cook's Notes

Although the soup is not complicated, its success depends on a high-quality Fish Fumet, or stock, which will need to be made first. You can do steps one through four up to two hours ahead, and store in the refrigerator.

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