Description
Experience a vibrant fusion of comforting chili and fresh Mediterranean flavors with this unique seafood and shrimp dish. Perfect for cozy evenings or impressing guests, this chili is a delightful blend of textures and tastes.
Ingredients
Scale
- 1 pound firm white fish (cod, halibut, snapper, or mahi-mahi), cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 cup pitted Kalamata olives, halved
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, preferably fire-roasted
- 4 cups fish broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 large yellow onion, finely chopped
- 2 bell peppers (1 red and 1 yellow), diced
- 4–5 cloves garlic, minced
- 1 tablespoon capers
- a few sun-dried tomatoes (oil-packed, drained and chopped)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- a pinch of red pepper flakes (optional)
- fresh parsley, chopped (for garnish)
- fresh lemon juice (to taste)
- good quality olive oil (for sautéing)
Instructions
- Prep Your Ingredients: Dice your onion and bell peppers, mince the garlic, cube your fish, and have your shrimp peeled and deveined. Pit and halve your olives, and chop your fresh parsley.
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften.
- Build the Flavor Base: Add the minced garlic to the pot and cook for another minute until fragrant. Stir in the chili powder, ground cumin, dried oregano, and smoked paprika. Cook for about 1 minute, stirring constantly, to toast the spices and release their aromas. Then, stir in the tomato paste and cook for an additional minute.
- Simmer the Chili: Pour in the crushed tomatoes, diced tomatoes, and fish (or vegetable) broth. Add the halved olives, capers, and chopped sun-dried tomatoes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes.
- Add the Seafood: Once the chili has simmered and developed its flavors, gently nestle the cubed fish pieces into the sauce. Cover and cook for about 5-7 minutes, or until the fish is just opaque and flaky.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Stir gently to submerge them in the chili. Continue to cook for another 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the pot from the heat. Stir in the fresh lemon juice and taste for seasoning, adding salt and freshly ground black pepper as needed. Ladle your chili into bowls, garnish with fresh chopped parsley, and a drizzle of extra virgin olive oil.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Don't overcook the seafood to prevent it from becoming tough. This chili often tastes better the next day as the flavors meld. Serve with warm crusty bread, couscous, or a light quinoa salad for a complete meal.