Mediterranean Seafood Shrimp Chili (Print Version)

Succulent shrimp and white fish simmer with olives, vegetables, and Mediterranean spices in this aromatic one-pot meal ready in under an hour.

# Recipe Ingredients:

→ 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 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

# Directions:

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

# Expert Advice:

01 -
  • The briny olives create this incredible depth that balances the sweet seafood perfectly
  • It comes together faster than you would expect but tastes like it simmered all day
02 -
  • Overcooking the shrimp makes them rubbery, so watch them like a hawk once they hit the pot
  • The olives need to be pitted, or you will have a very unpleasant surprise at the dinner table
03 -
  • Dry your shrimp thoroughly with paper towels before adding them to prevent watery chili
  • Taste the olives first, extremely salty ones might need a quick rinse

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