LENTEN

Fennel and Seafood Salad

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Fennel, a relative of dill, has also developed an anise aroma alongside its dill spirit. Fennel pairs perfectly with seafood—whether with baked fish or sautéed shrimp. As an additional flavor element, pomegranate seeds can be sprinkled on the salad at the final stage of preparation. Instead of or along with lemon, lime can be used. In addition to shrimp and mussels, the salad can also include squid, octopus, crayfish, and other seafood delights.

Ingredients

Fennel - 2 pieces
Spanish onions - 1 head
Lemon - 1 piece
Garlic - 2 cloves
Dill - 0.7 oz
Parsley - 0.7 oz
Cilantro - 0.7 oz
Mild Chili Spice - 1 piece
Olive Oil - 0 fl oz
Mussels - 7.1 oz
Shrimp - 8 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the tops and bottoms off the fennel bulbs, and slice the remaining parts as thinly as possible.

Step 2

You should do the same with the red onion — slice it very thin.

Step 3

In a large bowl, combine the chopped fennel, onion, zest and juice of one lemon, minced garlic, chopped parsley, chopped dill, thinly sliced chili pepper, and olive oil.

Step 4

Heat a skillet and sauté the peeled shrimp (if you're peeling them yourself, remember to remove the black intestinal thread along the shrimp's back, as it can be bitter. To remove it, make a lengthwise cut along the back and pull the black thread out by hand) and the shelled mussels in a few drops of olive oil. The mussels should be cooked for about a minute, while the shrimp should be cooked for 2-3 minutes. Then, combine them with the contents of the bowl containing fennel and herbs, sprinkle with chopped cilantro, salt, and pepper, and serve.