Potted shrimp and haddock recipe


Potted meats and fish have a long tradition in the British Isles, where they are commonly eaten with bread or toast. The tradition of potting foods is associated with the travels of the sailors and their need to take foods on long journeys. This would be a common sight on a tea table or served for a light lunch or snack.

  • Yield: 2 pounds


  • 1 lb Very Small Shrimp (size 60 +)
  • 1 oz Butter, clarified
  • 3 cups Water, boiling
  • 1 lb Haddock Fillet (you can substitute cod, if haddock is unavailable)
  • ½ lb Butter
  • 2 oz Butter, softened
  • Anchovy Fillets
  • Pinch Cayenne Pepper
  • Salt and Black Pepper, to taste
How to Make It
  1. In a small pot, combine shrimp and butter and sear over high heat until shrimp turn red; remove from heat.
  2. In a separate pot, bring water to a boil and pour it over the seared shrimp. Allow the shrimp to sit and steep in the pot for 1–2 minutes to cook.
  3. Remove the shrimp from the liquid and peel them, setting the meat aside for later and returning the shells to the water in which they were steeped.
  4. Return the pot with shells and water to the stove, and set over a low flame to bring liquid to poaching temperature.
  5. Wrap the haddock fillet in cheesecloth and tie with butcher’s twine to contain it. Place it in the poaching liquid with the shrimp shells, and poach until haddock is cooked (about 4–5 minutes for smaller fillets thickness will determine the length of time required).
  6. Remove the haddock and set it aside to cool.
  7. While the haddock cools slightly, add the ½ lb of butter to the pot of water and shrimp shells, and turn up heat to reduce the liquid to make shrimp butter.
  8. Place the poached haddock into a mortar, and crush it (using a pestle) along with the 2 oz of softened butter and the anchovies into a paste. Add the pinch of cayenne pepper.
  9. Chop the poached shrimp meat, and mix it into the pounded fish paste.
  10. Taste the mixture and adjust seasoning with salt and pepper, if needed; transfer to a storage pot/jar, with room above for the shrimp butter.
  11. Once the liquid has been reduced from the shrimp shell/water/butter mixture, strain the butter through a cheesecloth on top of the potted fish and shrimp.
  12. This mixture can be stored covered in the refrigerator for weeks, if sealed well. Serve with toast.

Leave A Reply

%d bloggers like this: