Partan Bree from The Three Chimneys: Recipes & Reflections by Shirley Spear

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

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Melt butter in saucepan until hot and foamy, add onion and cook until soft. Add rice, lemon, salt and pepper and stir together well. Pour in stock. Bring to boil and then simmer for 20 minutes. Liq...

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Ingredients

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