Shrimp Paste

Prawns can be used if preferred

12oz Whole Shrimps

8oz cod or haddock fillets

2 anchovy fillets

1 teaspoon anchovy essence

3-4 oz clarified butter for sealing

Good pinch of cayenne pepper

Good pinch ground mace

Pinch of Salt

5oz of butter softened

If using fresh shrimps, boil for 2 to 3 minutes and allow to cool. Shell the shrimps, cut up the flesh roughly and set aside. Wash the shells, put in a pan, just cover with water and boil for 20 minutes. strain off the liquid and use to simmer the cod of haddock fillets until cooked. Remove the fish from the pan and boil the liquid hard to reduce it to about 2 tablespoons. Put the fish, the reduced liquid and all the other ingredients, except the shrimps, into a food processor and blend to a smooth paste. Transfer to a bowl and work in the chopped shrimps. Pack the mixture into small posts and cover and seal with clarified butter. Store in a cool place. To make clarified butter, put the butter into a pan, bring to the boil and remove from the heat. The clear butter liquid will come to the top. Pour off very gently, as required, leaving the sediment in the bottom of the pan.