Best 12 Shellfish Fennel And White Bean Salad Recipes

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Indulge in a delectable journey of flavors with our Shellfish, Fennel, and White Bean Salad extravaganza! This tantalizing dish is crafted with an exquisite blend of fresh seafood, crunchy vegetables, and wholesome legumes, creating a symphony of textures and tastes that will delight your palate. Dive into the succulent shrimp, clams, and mussels, each morsel bursting with briny sweetness. Discover the crispness of fennel and celery, adding a refreshing crunch to every bite. Savor the velvety texture of white beans, providing a creamy canvas for the vibrant flavors to dance upon. Drizzle the salad with a zesty lemon-herb vinaigrette, enhancing the natural flavors of the ingredients while adding a touch of tangy brightness. Prepare to embark on a culinary adventure with our Shellfish, Fennel, and White Bean Salad, a dish that promises to captivate your taste buds and leave you craving more.

In addition to the main shellfish salad recipe, our article features a collection of complementary recipes that elevate your dining experience. Discover the secrets of preparing perfect Steamed Mussels, ensuring tender and succulent results every time. Master the art of cooking flavorful Shrimp Scampi, a classic Italian dish that combines succulent shrimp with aromatic garlic and herbs. Impress your guests with an elegant Grilled Calamari dish, where tender squid meets smoky grill marks and zesty Mediterranean flavors. And for a refreshing side, try the vibrant Fennel and Orange Salad, a delightful combination of sweet and tangy flavors. With this comprehensive guide, you'll have everything you need to create a memorable seafood feast that will satisfy even the most discerning palate.

Here are our top 12 tried and tested recipes!

SHRIMP, FENNEL, AND WHITE BEAN SALAD



Shrimp, Fennel, and White Bean Salad image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 12

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

Steps:

  • In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
  • In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.

Nutrition Facts : Calories 245 g, Fat 15 g, Fiber 4 g, Protein 11 g, SaturatedFat 2 g

WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Steps:

  • In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
  • Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

SEARED TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA



Shrimp and White Beans With Fennel and Pancetta image

This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don't like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.

Provided by Colu Henry

Categories     dinner, for two, weekday, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for drizzling (optional)
4 ounces pancetta or bacon, diced
1 small yellow onion, thinly sliced
1 small or medium fennel bulb (about 6 ounces), tough outer leaves and stems discarded and thinly sliced crosswise, plus 1 tablespoon roughly chopped fronds
2 garlic cloves, thinly sliced
2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand
1 pound jumbo shrimp, preferably wild, peeled and deveined
1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed
1/2 cup roughly chopped fresh herbs, such as Italian parsley, basil, mint or a combination (optional)

Steps:

  • In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
  • Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
  • Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
  • Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
  • Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1187 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY WHITE BEAN AND FENNEL CASSEROLE



Creamy White Bean and Fennel Casserole image

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.

Provided by Aaron Hutcherson

Categories     easy, casseroles, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
1/2 cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
1/2 cup panko
1/2 packed cup finely grated Parmesan (about 1 ounce)

Steps:

  • Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
  • Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
  • Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
  • Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams

WHITE BEAN SALAD



White Bean Salad image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

16 ounces Great Northern beans (the brand in a jar yields best results)
1/2 red pepper, diced
1/4 cup scallions, thinly sliced (some white, some green)
1 can white albacore tuna
1/2 cup loosely packed, roughly chopped parsley
1 tablespoon extra-virgin olive oil
5 tablespoons lemon juice
1/2 teaspoon coarse-grained salt
Coarsely ground black pepper

Steps:

  • Place all ingredients in a large salad bowl. Taste and adjust seasonings with lemon juice, salt and pepper as needed.

Nutrition Facts : Calories 222 calorie, Fat 4.4 grams, SaturatedFat 0.75 grams, Carbohydrate 27.4 grams, Fiber 6.3 grams

GRILLED TUNA AND WHITE BEAN SALAD



Grilled Tuna and White Bean Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h51m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound dried white beans, picked over, and soaked overnight
1 small onion, quartered
1 carrot, coarsely chopped
2 cloves garlic, smashed
1 bay leaf
Olive oil
4 to 5 tablespoons balsamic vinegar, divided
1 red onion, peeled, halved, and thinly sliced
1 tablespoon fresh chopped thyme leaves
Salt and freshly ground black pepper
2 (8-ounce) tuna steaks
1 head radicchio, halved
Coarsely chopped fresh parsley leaves

Steps:

  • Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.
  • Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

WHITE BEAN SALAD



White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

  • Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
  • Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

SEAFOOD SALAD WITH FENNEL AND GREEN BEANS



Seafood Salad with Fennel and Green Beans image

Categories     Salad     Shellfish     Vegetable     Low Fat     Lunch     Seafood     Lobster     Scallop     Shrimp     Fennel     Green Bean     Summer     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

1/2 lb green beans, stem ends trimmed
1 (1 1/4-lb) live lobster
3/4 lb cherry tomatoes (2 cups)
1/2 cup coarsely chopped red onion
2 tablespoons red-wine vinegar
3/4 teaspoon salt
2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded
2 tablespoons extra-virgin olive oil
1 lb large shrimp in shell (21 to 25 per lb)
1 lb sea scallops, tough muscle from side of each discarded if attached
1/4 teaspoon black pepper
1/3 cup torn fresh basil leaves
Garnish: coarse sea salt
Special Equipment
a green-bean frencher (optional); an adjustable-blade slicer

Steps:

  • Bring an 8-quart pot three-quarters full of salted water to a boil.
  • While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
  • Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
  • While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
  • Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
  • When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.

FENNEL AND WHITE BEAN SALAD



Fennel and White Bean Salad image

Make and share this Fennel and White Bean Salad recipe from Food.com.

Provided by Gingerbear

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

  • In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
  • Marinate at room temperature 2 hours.
  • Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
  • Transfer to a platter or serving bowl.

FENNEL AND BUTTER BEAN SALAD



Fennel and Butter Bean Salad image

Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.

Provided by KeizerKitchen

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup canned butter beans, drained and rinsed
1 bulb fennel, cored and finely chopped
3 stalks scallions, sliced
¼ cup lemon juice
¼ cup olive oil
2 tablespoons chopped fresh dill
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine butter beans, fennel, and scallions in a bowl.
  • Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  • Refrigerate at least 1 hour before serving, or up to 1 day.

Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g

Tips:

  • Use fresh seafood whenever possible. Fresh seafood has a better flavor and texture than frozen seafood. If you can't find fresh seafood, frozen seafood is a good alternative. Just be sure to thaw it properly before cooking.
  • Cook seafood properly. Seafood is a delicate protein, so it's important to cook it properly. Overcooking seafood will make it tough and rubbery. The best way to cook seafood is to use a gentle cooking method, such as steaming, poaching, or baking.
  • Don't overcrowd the pan. When cooking seafood, it's important not to overcrowd the pan. Overcrowding the pan will prevent the seafood from cooking evenly. Cook the seafood in batches if necessary.
  • Season the seafood well. Seafood has a mild flavor, so it's important to season it well. Use a variety of herbs, spices, and citrus to flavor the seafood.
  • Serve the seafood immediately. Seafood is best served immediately after it's cooked. This will help to preserve its flavor and texture.

Conclusion:

Seafood is a delicious and healthy addition to any diet. It's a good source of protein, omega-3 fatty acids, and vitamins and minerals. By following these tips, you can cook seafood that is flavorful, tender, and healthy.

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