Mediterranean Seafood Shrimp Chili With Olives (Printable)

Succulent shrimp and white fish simmer with olives, tomatoes, and aromatic Mediterranean spices in this hearty yet refreshing dish.

# What You'll Need:

→ Seafood

01 - 10 oz large shrimp, peeled and deveined
02 - 9 oz firm white fish (cod, halibut, or similar), 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 tablespoons tomato paste

→ Spices & Seasoning

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

→ Liquids

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

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 4-5 minutes until softened and fragrant.
02 - Stir in minced garlic and diced zucchini. Cook for 2 minutes until garlic becomes fragrant, being careful not to burn it.
03 - Add tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper. Stir constantly for 1 minute to toast and bloom the spices.
04 - Pour in diced tomatoes and stock. Bring to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally to develop flavor.
05 - Add white fish pieces to the simmering base. Cook for 8 minutes until fish becomes opaque and flakes easily with a fork.
06 - Stir in shrimp and halved olives. Simmer for 4-5 minutes until shrimp turn pink and are cooked through. Do not overcook.
07 - Remove from heat. Squeeze in fresh lemon juice and taste. Adjust salt and pepper as needed.
08 - Ladle into bowls and garnish generously with chopped fresh parsley. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The briny olives and bright lemon cut through the rich tomato base creating perfect balance
  • Seafood cooks in minutes making this feel fancy without the fuss
  • The spice blend hits warm notes from cinnamon and heat from chili flakes in every spoonful
02 -
  • Adding shrimp at the end prevents them from becoming tough and overcooked
  • The cinnamon might seem unusual but trust it creates the signature Mediterranean depth
  • Letting the tomato paste cook with spices removes its raw metallic taste
03 -
  • Pat your seafood dry before adding to the pot for better searing and flavor absorption
  • Taste your olives first as some brands are saltier than others

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