Partan Bree

Partan is the Scots word for a crab and bree is a liquid in which something edible has been boiled and left to soak. So partan bree is crab soup!

Partan Bree

A recipe from Traditional Scottish Recipes on the Rampant Scotland website - Partan Bree.

Partan is the Scots word for a crab and bree is a liquid in which something edible has been boiled and left to soak. So partan bree is crab soup!

INGREDIENTS

1 large cooked crab
2 oz (50g or ¼ cup) rice
1 pint (600ml or 2½ cups) milk
1 pint (600ml or 2½ cups) liquor from boiling the crab
¼ pint (125ml or ¾ cup) single cream
Salt and pepper
Finely chopped chives

Serves: 3-4

METHOD

Prep: 10min › Cook: 30min › Ready in: 40min

Remove all the meat from the crab, keeping the claw meat separate.
Cook the rice in a pan with the milk and water until tender.
Liquidise this with the brown body meat from the crab.
Add the white meat and cream and reheat.
Add salt and pepper to taste.
If the partan bree is too thick, you can add some more milk if required.
Serve garnished with fresh, green, finely chopped chives.

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The Marine Conservation Society’s Good Fish Guide, provides a useful source of information so that you can make the right choice when it comes to sustainable seafood.

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World Fisheries Day was created to raise awareness of the impacts of overfishing, habitat destruction...