Partan bree

From Wikipedia, the free encyclopedia

Partan Bree is a seafood speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients in a mixture of Gaelic and Scots respectively, partan being the Gaelic for crab and bree a Doric term for soup (lit. brew).

[edit] Recipe

Ingredients:

1 large boiled crab

3 oz long grain rice

1 pint chicken stock

1 pint milk

quarter pint single cream

half teaspoon anchovy essence

salt and pepper

Remove all the meat from the crab and set aside the flesh from the large claws. In a pan, boil the rice in the milk until soft but take care not to over cook. Add the crab meat (except for the claws), and rub the mixture through a sieve into a clean pan. Bring to the boil gradually, stirring in the chicken stock. Remove from the heat and add the anchovy essence, the meat from the claws and salt and pepper to taste. Reheat but do not boil. Stir in the cream and when hot serve immediately.