Partan Bree

Name: Partan Bree
Cuisine: United Kingdom
Ingredients: 1 white of leek, finely chopped; 75 g (3 oz) long grain rice; 1 medium onion, finely chopped; 2 sticks celery, finely chopped; freshly ground white pepper; 125 ml (4 fl oz) double cream (optional); salt; 1 star anise; bay leaf; 2 sticks celery, chopped; 4 peppercorns; 1 large tablespoon tomato puree; 1 large carrot, finely chopped; parsley stalks; 2 tablespoons olive oil; 2 large live crabs; 1 kg (2 lb) monkfish heads; 2 litres (4 pints) cold water; ½ leek, chopped; ½ onion, chopped

Late Twentieth Century

Preparation info

Difficulty
Medium

Appears in

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

About

There is an intense crab aroma wafting from the partan bree at The Cabin restaurant in Whiteinch, Glasgow. Less cream, more crab flavour plus a fishy stock is the formula.

Ingredients

2 large live crabs
2 litres (4 pints) cold water

Europe
United Kingdom
Orkney
Pescatarian
Soup
Scotland
July
Gluten-free

Method

To make the stock

Boil the crabs in the water, see method. Place all the fish stock ingredients into a pan and strain crab water on top. Simmer for 30 minutes, removing any scum that rises.

To make the bree

Remove all the meat from the