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Fish Chowder

Regular price €6.95

GF / DF / SF / 312 Cal in a 400g Portion

Fresh Salmon, Haddock , and Smoked Coley in a creamy chowder made with our own fish stock.

Get your Omega 3 and healthy fish oils at lunch or  dinner time with a good slice of brown bread on the side to wipe up the super nutritious sauce.

Ingredients

Fresh Salmon (Fish), Haddock (Fish), Smoked Coley (Fish), Our Fish Stock (Celery), Potato, Plant Cream, Onion, Carrot, Leek, Celery, Bay Leaf, Parsley, Black Pepper.

Last updated 13/02/22

Nutrition & Portions Explained

400g  portion is appropriate for a healthy & active adult with a good appetite


 Serving suggestion

Get your Omega 3 and healthy fish oils at lunch or dinner time with a good slice of brown bread on the side to wipe up the super nutritious sauce.


Cooking  Instructions

These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping  hot (>70ºC) before serving.


For best results use your Microwave oven.

Microwave:

Puncture the cellophane several times before placing in microwave
From Frozen : Use the  Defrost Program or low power  for about  12 minutes. Shake or stir the contents and then return at high power for 1/2 minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 3/4 minutes

On the Hob:

Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.

Storage: 

Store at <-18ºC If defrosted, refrigerate at <5ºC & eat within 24hrs


Allergens

Fish, Celery.

*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.

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