Partan Bree

Name: Partan Bree
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) long grain rice; 2 medium-sized live crabs Water to cover; 3-4 stalks celery, finely chopped; 125 ml (4 fl oz) double cream; 1kg (2 lb 4 oz) white fish bones (monkfish heads, flat fish, cod heads etc); 1 small onion; 1 large carrot, chopped; 1 medium onion, finely chopped; 50 g (2 oz) butter; 1 small leek, washed; 2 sticks celery; Salt and pepper; 6-8 peppercorns; 2-3 bay leaves; Bunch of parsley stalks; 25 g (1 oz) butter

Crab with Rice and Cream

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: The aim is to let the crabs, rather than the rice and cream, dominate so that it becomes more of a broth and less of a ‘cream of’ soup.

Ingredients

For the fish stock

2 medium-sized live crabs Water to cover
1kg (2 lb 4

Europe
United Kingdom
Pescatarian
Soup
Gluten-free

Method

Making the Stock

Put enough water to cover the crabs into a large pot and bring to the boil. Add the crabs, holding them down for a few seconds. Simmer for 15 minutes for medium-sized crabs. Remove crabs. Strain liquid and return to the pot. Add the rest of the ingredients for the stock. Bring to the boil, remove scum and simmer gently for 30 minutes. Strain.