As a chef with over 20 years specializing in Mediterranean seafood dishes, I've perfected this luxurious sea urchin soup—a true coastal delicacy that showcases the briny sweetness of fresh uni in a rich, aromatic broth.
Empty and scale the fish, then slice into portions. Brush the crabs clean. Trim and thinly slice the leek, fennel, and celery. Finely chop the garlic and onions. Scald the tomatoes, peel, chop, and reserve, discarding some juice.
Heat olive oil in a large pot over medium heat. Add the vegetables and gently brown while stirring. Stir in chopped parsley for added freshness.
Add the fish and crabs, crank the heat to high to sear. Incorporate thyme, bay leaves, chopped tomatoes, and tomato puree. Reduce heat slightly and simmer uncovered for 10 minutes.
Prepare a roux by melting butter and whisking in flour. Stir into the pot with the white wine. Add water to make 4 liters total, season with salt and pepper. Bring to a boil, cover, and simmer over moderate heat for 30 minutes.
Open the sea urchins and extract the delicate coral along with their natural juices. Pass the soup through a vegetable mill in batches, return to a clean pot, and reboil. Add the sea urchin coral, whisk to blend, adjust seasoning, and simmer 5 minutes. Serve steaming in a tureen.
For an ultra-refined finish, stir in fresh cream and strain through a fine sieve—optional but elevates the elegance.
