Partan Bree

Name: Partan Bree
Cuisine: British
Ingredients: Reserve the meat for crab recipes; 1 scant tbsp tomato passata; 1 large onion, roughly sliced; 2 tbsp finely chopped herbs - a mixture of chervil, flat parsley and fennel is great; Sea salt and Freshly ground white pepper; 750 ml crab stock; 2 bay leaves; 1 tsp whole white peppercorns; 250 g mixed brown and white crabmeat; 50 g long grain white rice; 50 g butter; 2 tbsp brandy; 1 large onion, finely chopped; 150 ml milk; 4 tbsp of Madeira or cream sherry; Finely grated rind of 1 lemon; Sprigs of parsley with stalk, broken up; Half a lemon, sliced; Juice of half a lemon; The shells from 2 large brown crabs, cooked and meat removed. Meat should yield approximately 500g; 1 small piece of fennel, with feathery tops and some celery leaves, roughly chopped; Large pinch of paprika

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Ingredients

For the Crab Stock

The shells from 2 large brown crabs, cooked and meat removed. Meat should yield approximately 500g
Reserve the meat for crab recipes
1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

Method

Melt butter in saucepan until hot and foamy, add onion and cook until soft.

Add rice, lemon, salt and pepper and stir together well.