Mediterranean Seafood Shrimp Chili With Olives

The first time I made this seafood chili, I was hosting a dinner party and completely underestimated how much my friends would love the unexpected combination. I had this jar of green olives staring at me from the pantry and decided to throw them in on a whim. The way they bounce against the sweet shrimp and smoky spices turned into one of those happy accidents that immediately becomes a regular thing in your kitchen rotation.

Last summer, my sister came to visit and we made this on a rainy Tuesday evening. She kept stealing tastes from the pot, hovering around the stove with a spoon, and finally admitted she liked it better than any restaurant seafood stew she had ever ordered. Now she requests it every time she visits, and honestly, I do not mind at all because it makes the whole house smell like a Mediterranean kitchen.

Ingredients

• 300 g (10 oz) large shrimp: I use whatever looks freshest at the market, and never skip peeling and deveining because no one wants to work that hard at the dinner table
• 250 g (9 oz) firm white fish: Cod or halibut work beautifully here because they hold their shape during simmering instead of falling apart into mush
• 1 medium red bell pepper: The sweetness balances the olives, so do not substitute with green peppers which can taste bitter
• 1 medium yellow onion: Yellow onions have that perfect savory sweetness when they cook down into the base
• 3 cloves garlic: Fresh garlic only because jarred garlic has this weird cooked taste that ruins the delicate finish
• 400 g (14 oz) canned diced tomatoes: I prefer fire-roasted for extra depth, but any quality brand works well here
• 1 small zucchini: Adds a lovely texture contrast and soaks up all those Mediterranean spices beautifully
• 100 g (3.5 oz) pitted green olives: Castelvetrano olives are my absolute favorite for their buttery texture, but any green variety works
• 2 tbsp tomato paste: This little tube of concentrated umami makes the whole base taste like it simmered for hours
• 1 tsp smoked paprika: The smokiness is what makes this taste like it came from a seaside taverna
• 1 tsp ground cumin: Earthy and warm, it bridges the gap between the tomatoes and the seafood
• 1/2 tsp chili flakes: Start here and adjust because you can always add more but you cannot take it back
• 1/2 tsp dried oregano: Dried works better than fresh in this long simmer because it releases its oils slowly
• 1/4 tsp ground cinnamon: Trust me on this, just a pinch creates this gorgeous warmth that people cannot quite put their finger on
• Salt and freshly ground black pepper: Taste as you go because the olives and stock already bring salt to the party
• 400 ml (1 2/3 cups) fish or vegetable stock: Homemade stock is ideal but a good quality boxed stock works perfectly fine
• 2 tbsp extra-virgin olive oil: This is not the time to be shy with the olive oil, it carries all those spices
• Juice of 1/2 lemon: The acid at the end is what makes all the flavors pop and sing together
• 2 tbsp fresh flat-leaf parsley: Flat-leaf has better flavor than curly parsley and looks so much prettier scattered on top
• Lemon wedges: Essential for serving because everyone likes to adjust their own brightness level

Instructions

Build the flavor foundation:

Heat the olive oil in a large pot over medium heat until it shimmers, then add the onion and bell pepper, sautéing for 4 to 5 minutes until they soften and start to smell sweet and fragrant

Add the aromatic base:

Stir in the garlic and zucchini, cooking for about 2 minutes until the garlic becomes fragrant but do not let it brown or it will taste bitter

Bloom the spices:

Add the tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper, stirring constantly for 1 minute until the spices become incredibly fragrant and the tomato paste darkens slightly

Create the simmering base:

Pour in the diced tomatoes and stock, bring everything to a gentle bubble, then reduce heat and let it simmer uncovered for 10 minutes while the flavors marry and the base thickens slightly

Add the fish first:

Gently fold in the white fish pieces and simmer for 8 minutes, watching carefully until they turn just opaque and flake easily with a fork

Finish with shrimp and olives:

Stir in the shrimp and halved olives, simmering for another 4 to 5 minutes until the shrimp turn pink and curl slightly, which tells you they are perfectly cooked

Brighten and season:

Remove from heat immediately and squeeze in the fresh lemon juice, tasting and adjusting salt or pepper as needed before serving

Finish with flourish:

Ladle into warm bowls, scatter fresh parsley across the top, and serve with extra lemon wedges on the side for those who love extra brightness

Save

I made a giant batch of this for a neighborhood potluck last fall, and three people asked for the recipe before they even finished their first bowl. Watching everyone go quiet for that first bite, then look up with that surprised expression when something exceeds expectations, that is the moment this recipe went from just dinner to a memory I keep reaching for.

Choosing the Right Seafood

Over the years I have learned that the quality of your seafood makes or breaks this dish because there is nowhere to hide when the ingredients are this simple. I always buy from a fish counter I trust, and I never hesitate to ask when the seafood was delivered because fresh seafood should smell like the ocean not like fish. Frozen shrimp can actually be fantastic quality as long as you thaw them properly in the refrigerator overnight and pat them completely dry before adding them to the pot.

Balancing the Flavors

The magic of this chili lives in that tension between salty briny olives and sweet tender seafood, so tasting as you cook becomes absolutely essential. I keep a small spoon handy and adjust the lemon juice or salt at the very end because the olives release more salt as they simmer. Some days I want it brighter with more lemon, other days I let the smoky paprika take center stage, and that flexibility is what keeps this recipe feeling fresh every time I make it.

Perfect Pairings

A crusty gluten-free bread is non-negotiable here because you need something to soak up that incredible spiced tomato broth that settles at the bottom of the bowl. I also love serving this over simple steamed rice when I want to stretch the recipe to feed more people.

• Sauvignon Blanc or Pinot Grigio have the right acid to complement without overpowering the seafood
• A crisp green salad with lemon vinaigrette cuts through the richness beautifully
• Keep sides simple because this chili is already a complete meal with protein and vegetables

Save

There is something deeply satisfying about a one-pot meal that feels special enough for company but comes together on a random Tuesday evening. This seafood chili has become my answer to those nights when I want comfort food that still feels vibrant and alive with flavor.

Common Questions

→ Can I substitute the white fish?

Yes, you can use any firm white fish like cod, halibut, haddock, or sea bass. Alternatively, try scallops or even squid rings for varied texture and flavor.

→ How can I make this dish spicier?

Increase the chili flakes to 1 teaspoon or add a pinch of cayenne pepper. You can also incorporate a diced jalapeño or serrano pepper when sautéing the vegetables.

→ What should I serve with this seafood chili?

Crusty gluten-free bread, warm rice, or roasted potatoes work beautifully. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the briny olives and seafood perfectly.

→ Can I make this ahead of time?

The base develops excellent flavor when made a day ahead. Prepare through step 4, cool, and refrigerate. Reheat gently, then add the seafood during the final 8-10 minutes to prevent overcooking.

→ Is this suitable for meal prep?

Absolutely. Portion cooled leftovers into airtight containers and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed to loosen the consistency.

→ Can I use fresh tomatoes instead of canned?

Yes, use about 3-4 large ripe tomatoes, diced. You may need to adjust the cooking time slightly to break them down, and add a pinch of sugar if they're particularly acidic.