Partan Bree from A Year in a Scots Kitchen by Catherine Brown

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