Partan Bree is a seafood speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients in a mixture of Gaelic and Scots respectively, partan being the Gaelic for crab and bree a Doric term for soup (lit. brew). Ingredients: Remove all the meat from the crab and set aside the flesh from the large claws. In a pan, boil the rice in the milk until soft but make sure not to over cook. Add the crab meat (except for the claws), and rub the mixture through a sieve into a clean pan. Bring to the boil gradually, stirring in the chicken stock. Remove from the heat and add the anchovy essence, the meat from the claws and salt and pepper to taste. Reheat but do not boil. Stir in the...
