Partan Bree from Classic Scots Cookery by Catherine Brown

Ingredients

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