Dish

Partan Bree

Partan Bree is made with a base of onions, potatoes, and cream, which is then flavored with crabmeat and other seafood. The soup is typically served with a side of crusty bread and garnished with fresh parsley. The dish is a popular choice for special occasions and family gatherings.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Soup› Seafood Soup

Origins and history

Partan Bree is a traditional Scottish dish that has been enjoyed for centuries. The name "partan bree" comes from the Scottish words for crab (partan) and broth (bree). The dish is often served during the winter months when seafood is plentiful.

Dietary considerations

Partan Bree is a high-protein dish that is also high in fat and calories due to the use of cream. It may not be suitable for those with shellfish allergies or those who are watching their calorie intake.

Variations

There are many variations of Partan Bree, with some recipes calling for the addition of other seafood such as shrimp or lobster. Some recipes also call for the use of white wine or sherry to add depth of flavor to the soup.

Presentation and garnishing

Partan Bree is typically served in a large bowl, with the crabmeat and other seafood taking center stage. Garnish with fresh parsley for added flavor and presentation.

Tips & Tricks

To save time, you can use pre-cooked crabmeat in this recipe. Just be sure to adjust the cooking time accordingly to prevent overcooking the seafood.

Side-dishes

Crusty bread is a common side dish served with Partan Bree, as it helps to soak up the flavorful broth. Other side dishes may include a simple green salad or roasted vegetables.