Mediterranean Seafood Shrimp Chili Olives (Print Page)

Vibrant seafood stew with shrimp, white fish, and olives in aromatic Mediterranean spices.

# What You Need:

→ Seafood

01 - 10 oz large shrimp, peeled and deveined
02 - 9 oz firm white fish (cod, 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 4–5 minutes until softened.
02 - Stir in garlic and zucchini; cook 2 minutes until fragrant.
03 - Add tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper. Stir 1 minute to bloom spices.
04 - Pour in diced tomatoes and stock. Bring to gentle simmer; cook uncovered 10 minutes, stirring occasionally.
05 - Add white fish and simmer 8 minutes until just opaque.
06 - Stir in shrimp and olives. Simmer 4–5 minutes until 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 Tips:

01 -
  • The briny olives and bright lemon juice create this incredible balance that keeps every bite interesting
  • Its done in under an hour but tastes like something that simmered all day
  • The spice blend hits that perfect spot where its warming but not overwhelming
02 -
  • Adding seafood too early is the most common mistake. Fish and shrimp turn rubbery quickly.
  • The spice bloom step is essential. That minute of toasting releases oils and deepens the entire flavor profile.
03 -
  • Pat shrimp dry with paper towels before adding to prevent the sauce from becoming watery
  • Let the chili rest for 5 minutes off heat before serving. The flavors meld beautifully.

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