Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb white fish (cod or tilapia)
- 1 cup heavy cream or coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1-2 diced jalapeños (optional for heat)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups seafood or chicken broth
- 1 cup corn
- 1 cup diced tomatoes
- 2 cups leafy greens (spinach or kale)
- Fresh dill or parsley for garnish
Instructions
- Prepare the ingredients by dicing vegetables and seafood, setting aside for easy access.
- Sauté the onions, bell peppers, and garlic in olive oil until softened, about 5–7 minutes.
- Add the chili powder, cumin, and smoked paprika; toast for a minute.
- Incorporate the broth and cream, bringing to a gentle simmer.
- Introduce the shrimp and fish, cooking for 5-7 minutes until fully cooked.
- Finish with leafy greens, allowing to wilt into the chili.
- Taste and adjust seasoning as needed.
- Serve and enjoy with fresh herbs on top.
Notes
For a vegetarian version, substitute seafood with tofu and vegetable broth, and add beans for protein. Be cautious not to overcook the seafood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian