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Partan bree
Partan bree: creamy crab and rice soup from the north-east coast
Partan bree comes from the fishing villages of the north-east of Scotland, where partan is the Scots word for the brown crab and bree means broth. Rice is simmered in milk and fish stock until soft, blended with the crab's brown meat, and finished with sweet white claw meat and a little cream. It is the coast's answer to a bisque, simpler and milder. Buy ready-cooked crab meat and keep it chilled. Chef's tip: add the white meat right at the end and only warm it through, so it stays in flakes.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/4 doneStep 1: Simmer the 2 ⅛ oz long-grain rice in the 2 cups milk for 20 minutes, stirring often, until very soft.
20 minStep 2: Add the 3 ½ oz cooked brown crab meat and 2 cups fish stock and blend until smooth. Return to the pan.
3 minStep 3: Add the ½ tsp anchovy essence or fish sauce, ½ tsp salt and ¼ tsp white pepper and bring back to a gentle simmer. A common mistake is boiling it with the milk, which can make it catch and split.
4 minStep 4: Stir in the ½ cup single cream and the 7 oz cooked white crab meat and heat for 2 minutes until piping hot. Serve with 1 tbsp chives scattered over.
3 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 20 g
- Carbs
- 22 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does partan bree take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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