Difficulty:[usr 4]
Empty and scale the fish, slice them. Brush the crabs. Trim and slice the leek, fennel and celery. Chop the garlic cloves and onions. Scald the tomatoes, peel them and chop them, removing a little juice.
Heat olive oil in a large pot and add the previous vegetables, brown them gently while stirring. Add the chopped parsley, mix thoroughly.
Pour the fish and crabs over this cooking and turn up the heat to maximum to sear them. Add the thyme and bay leaf, crushed tomatoes and tomato puree. Lower the heat a little and simmer uncovered for about ten minutes.
Meanwhile, prepare a roux with the butter and flour, add it to the pot and add the white wine. Fill the cooking liquid with water (4 l in all) and bring to the boil. Add salt and pepper. Cover and cook over moderate heat for about 30 minutes.
Open the sea urchins and remove the coral from each of them with the water they also contain. Put the contents of the pot in the vegetable mill (in several times) and put the soup back in the cleaned pot. Bring to the boil again and add the sea urchin coral. Whisk to homogenize. Taste and adjust the seasoning. Let simmer for 5 minutes and serve in a hot tureen.
You can complete the link with fresh cream and pass the soup through a sieve a second time to make it more refined, but it is not essential.
