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Christmas is supposed to be a time of rejoicing but for so many of us it becomes a busy time trying to cope with cooking for too many people.

So why not let Findus take some of the strain this Christmas with some great freezer standbys that can be cooked from frozen?

Party Perfection

With all the entertaining that’s expected of us all there’s nothing wrong in employing a few little cheats – which is where the Findus Novelli range comes in extremely handy.

To help you relax at your own dinner party why not wow your guests with one of these amazing fish dishes, the recipes for which have been personally devised by Jean Christophe Novelli himself?

You can choose from two truly delicious fish dishes Haddock Mornay - on a bed of spinach topped with a rich cheese mornay sauce or Prime Cod Fillet Tower – with layers of spinach, tomato sauce and Emmental cheese, on a bed of creamy mashed potato.

These easy-to-heat meal solutions not only offer your guests a break from all the traditional Christmas food on offer in December but also allow you to personalise the dish with the addition of oven roasted vegetables as appropriate or perhaps even a crisp dressed salad – and no one has to know it’s not all your own work!

And why not round off the meal with one of the indulgent dessert options – like the Apple & Raisin Crêpe Crumble with white chocolate brandy sauce & toasted oats or the White & Dark Crêpe Chocolat, just warm and flambé these delicious desserts at the table with some ready-warmed brandy and you’re guests will be none the wiser.

Ethical Eats

And if you’re interested in further fishy options over the festive period, or to kick start your new healthy eating regime in January, look no further than Findus Frozen Farmed Cod from Norway.

These prime Cod fillets are available in Sainsbury's frozen food aisles and they provide both ethically and environmentally-concerned consumers with their favourite fish once more. They also offer a great, and simple, meal solution pulled straight from the freezer.
(See below for recipe ideas or contact for bespoke recipes for your publication).

Take It Easy with Novelli

When everyone’s gone home and you want something to eat don’t bother with dry turkey and a cold sausage – treat yourself to one the Findus Novelli meal solutions straight from the freezer with no fuss involved.

You could choose from a wide range of dishes such as the comforting Lasagne Novelli or Lemon & Honey Roast Chicken with creamy spring onion mashed potato - just accompany with steamed green veg and you have the perfect antidote to a hectic schedule.

Recipe Ideas for Findus Farmed Cod
Shanghai Fish Soup

Serves: 6
Preparation Time:
Cooking time:


4 Dry shiitake mushrooms
400gm Findus Frozen Farmed Cod
50gm Sesame oil
5gm Julienned peeled fresh ginger
1 litre Chicken Stock
200gm Firm tofu, drained and cut into 1/2, inch cubes
50gm Soy sauce
25gm Dry sherry
25gm Sugar
1 large Spring Onion, diagonally cut into 1 inch pieces
50gm Sunflower oil


• Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.

• Drain and squeeze gently to remove some of the water. Cut off and
discard stems; thinly slice caps. Set aside.

• De-frost fish. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set

• Place a wok over high heat. When hot, add sunflower oil to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and stir until fish turns opaque on outside, about 1 minute.

• Stir in stock, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring

• Pour into a tureen and sprinkle with green onions and sesame oil.

Chef ‘s Cooking Tip:

Add sliced hot red chilli at the last minute for that extra kick

Chef’s Serving Suggestion:

Serve with Gyoza dumplings to dip on the side, with Hoisin dipping sauce

Simple & Quick Spanish Fish Soup

Serves: 6
Preparation Time: 25 minutes
Cooking time: 15minutes


450gm Findus Frozen Farmed Cod
1.5litre Water
100gm Prosciutto or Serrano ham
2 Garlic cloves, chopped
6 Whole peppercorns, crushed
2 Sprigs fresh parsley

Sofrito Topping

35gm Olive oil
1 small Onion
1 medium Tomato, halved, finely sliced into strips
pinch Salt
pinch Pepper
1 Bay leaf
Squeeze Fresh lemon juice
2 medium Egg yolks
pinch Crumbled saffron


• De-frost fish. Cut fish into bite-sized pieces; place in large saucepan. Add all remaining soup ingredients. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

• Meanwhile, prepare sofrito. Heat olive oil in large skillet over medium heat until hot. Add onion, tomato, bay leaf and season to taste; cook until softened, stirring frequently.

• Add sofrito to soup. Just before serving, stir in lemon juice, egg yolks and saffron; cook and stir over medium heat until broth is thickened slightly.

Chef ‘s Cooking Tip:

Add a spoonful of flambéed Brandy to soup at the last minute for extra richness

Chef’s Serving Suggestion

Serve with lightly grilled bread topped with Requeson cheese

For further Findus Novelli inspired ideas, please visit our website at

…………………………….Freshness in your freezer

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