Mediterranean Seafood Shrimp Chili With Olives

The first time I made this seafood chili was on a rainy Tuesday when I craved something warm but not heavy. The combination of shrimp and white fish in a spiced tomato base felt like discovering a hidden coastal tavern in my own kitchen. My roommate kept wandering in, asking what smelled so incredible, and finally just pulled up a chair to wait for dinner.

Last summer I served this at a small dinner party and watched everyone go silent after the first bite. My friend Sarah, who claims to hate olives, asked for seconds and admitted she had been picking them out her whole life. Theres something about the way the flavors meld together that makes even olive skeptics reconsider their stance.

Ingredients

• 300 g large shrimp: Peeled and deveined saves precious time and lets the spices coat them directly
• 250 g firm white fish: Cod or halibut hold their shape beautifully in the simmering tomato base
• 1 medium red bell pepper: Adds natural sweetness that balances the briny olives
• 1 medium yellow onion: The foundation that creates depth as it slowly softens
• 3 cloves garlic: Minced fresh brings aromatic punch right at the start
• 400 g canned diced tomatoes: Choose quality brands as they form the backbone of your broth
• 1 small zucchini: Diced small so it cooks through without becoming mushy
• 100 g pitted green olives: Halved pieces distribute that Mediterranean saltiness throughout
• 2 tbsp tomato paste: Concentrates the tomato flavor and adds body
• 1 tsp smoked paprika: Essential for that depth that feels like it simmered all day
• 1 tsp ground cumin: Earthy notes that bridge the tomatoes and seafood
• 1/2 tsp chili flakes: Adjust based on your heat tolerance but dont skip entirely
• 1/2 tsp dried oregano: Brings classic Mediterranean herbiness
• 1/4 tsp ground cinnamon: The secret ingredient that makes people ask whats in this
• 400 ml fish or vegetable stock: Creates the savory base liquid for simmering
• 2 tbsp extra-virgin olive oil: Start with this to sauté your vegetables
• Juice of 1/2 lemon: Brightens everything right at the end
• 2 tbsp fresh flat-leaf parsley: Adds fresh color and a herbal finish

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sautéing for 4 to 5 minutes until theyve softened and released their sweet aroma.

Add aromatics:

Stir in garlic and zucchini, cooking for 2 minutes until fragrant. The garlic should smell nutty and toasted, not burnt.

Bloom your spices:

Add tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper. Stir constantly for 1 minute until the spices are fragrant and the tomato paste has darkened slightly.

Create your base:

Pour in diced tomatoes and stock, bringing everything to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally as the flavors meld.

Add the white fish:

Gently add fish pieces and simmer for 8 minutes until just opaque. The fish will break apart slightly and become tender.

Finish with shrimp:

Stir in shrimp and olives, simmering for 4 to 5 minutes until shrimp are pink and cooked through. Be careful not to overcook or they will become rubbery.

Season and serve:

Remove from heat and squeeze in lemon juice, adjusting seasoning if needed. Ladle into bowls, garnish with parsley and serve with lemon wedges on the side.

Save

This recipe became my go-to for dinner parties because it looks impressive but requires minimal active cooking time. Something magical happens when people gather around a pot of simmering seafood, breaking bread and sharing stories while the aroma fills the room.

Making It Your Own

Swap in scallops, squid rings, or even chunks of firm salmon for different seafood variations. The spice base works beautifully with whatever catch looks freshest at the market that day.

Serving Suggestions

Crusty gluten-free bread is essential for soaking up that spiced tomato broth. A crisp Sauvignon Blanc cuts through the richness and complements the briny olives perfectly.

Storage and Reheating

This seafood chili keeps well for up to 2 days in the refrigerator. Reheat gently over low heat, adding a splash of water or stock if the broth has thickened too much.

• The flavors actually deepen overnight making it excellent for meal prep
• Freezing is not recommended as seafood can become rubbery when thawed
• Always reheat slowly to preserve the texture of the shrimp and fish

Save

Theres nothing quite like spooning into a bowl of this fragrant chili, the steam carrying scents of the Mediterranean to your table. Enjoy every bite.

Recipe FAQs

→ What types of seafood work best in this dish?

Large peeled shrimp and firm white fish like cod or halibut work beautifully. You can also substitute with scallops or squid for variety, maintaining similar cooking times to prevent overcooking.

→ Can I make this ahead of time?

Yes, the flavors develop even better when made ahead. Prepare the base and refrigerate, then add the fresh seafood when reheating to prevent it from becoming tough or rubbery.

→ How can I adjust the spice level?

The chili flakes provide adjustable heat. Start with the recommended amount and add more gradually, or incorporate a pinch of cayenne pepper for an extra kick without altering the Mediterranean flavor profile.

→ What should I serve with this seafood chili?

Crusty gluten-free bread, steamed rice, or roasted potatoes complement the dish well. A crisp white wine like Sauvignon Blanc pairs beautifully with the briny olives and seafood.

→ Is this suitable for special diets?

Yes, this dish is naturally pescatarian, dairy-free, and gluten-free. Always verify your stock and packaged ingredients are certified to meet your dietary requirements.

→ Why is cinnamon included in Mediterranean seafood dishes?

A small amount of cinnamon adds warmth and depth without sweetness, complementing the smoky paprika and earthy cumin while enhancing the overall Mediterranean flavor profile.