Carefully flake the fish. Cook the shrimps, drain, reserving the water in which they were boiled. Shell them and cook the flaked fish in the shrimp water until soft. Allow to cool, and pound to a smooth paste with the spices and anchovy sauce. Measure the quantity and beat in an equal amount of butter. Gradually beat in the whole shrimps. Heat the mixture until hot, but not bubbling, and turn into small pots. Cover well with clarified butter and cool quickly.