Mediterranean Seafood Shrimp Chili With Olives (Printable View)

Succulent shrimp and tender white fish with briny olives in a fragrant Mediterranean-spiced tomato broth.

# Ingredient List:

→ Seafood

01 - 10 oz large shrimp, peeled and deveined
02 - 9 oz firm white fish (cod or halibut), cut into bite-sized pieces

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 14 oz canned diced tomatoes
07 - 1 small zucchini, diced
08 - 3.5 oz pitted green olives, halved
09 - 2 tbsp tomato paste

→ Spices & Seasoning

10 - 1 tsp smoked paprika
11 - 1 tsp ground cumin
12 - 1/2 tsp chili flakes
13 - 1/2 tsp dried oregano
14 - 1/4 tsp ground cinnamon
15 - Salt and freshly ground black pepper, to taste

→ Liquids

16 - 1 2/3 cups fish or vegetable stock
17 - 2 tbsp extra-virgin olive oil
18 - Juice of 1/2 lemon

→ Garnish

19 - 2 tbsp fresh flat-leaf parsley, chopped
20 - Lemon wedges

# How to Prepare:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper; sauté for 4–5 minutes until softened.
02 - Stir in the garlic and zucchini; cook for 2 minutes, until fragrant.
03 - Add the tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper. Stir for 1 minute to bloom the spices.
04 - Pour in the diced tomatoes and stock. Bring to a gentle simmer; cook uncovered for 10 minutes, stirring occasionally.
05 - Add the white fish and simmer for 8 minutes, until just opaque.
06 - Stir in the shrimp and olives. Simmer for 4–5 minutes until the shrimp are pink and cooked through.
07 - Remove from heat. Squeeze in lemon juice and adjust seasoning if necessary.
08 - Ladle into bowls, garnish with parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The briny olives create this incredible salty pop that cuts through the rich tomato base like a bright surprise in every spoonful
  • Its the perfect dinner party dish because it looks impressive but comes together in under an hour with minimal fuss
  • The spice blend hits that sweet spot where smoky meets warm without overwhelming the delicate seafood flavors
02 -
  • Seafood continues cooking after you remove it from heat, so pull the pot when the seafood is slightly underdone to avoid tough rubbery texture
  • The cinnamon might seem unusual but it is the secret ingredient that makes this taste authentically Mediterranean rather than just spicy tomato soup
  • This dish actually tastes better the next day as long as you reheat it very gently so the seafood does not overcook
03 -
  • Pat your seafood completely dry with paper towels before adding it to the pot because excess water creates weird cloudy broth and prevents proper searing
  • Let the chili sit for 10 minutes off the heat before serving because this allows the flavors to settle and the seafood to relax into the spiced base

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