Tom Doorley and his wife Johann stop by Four Live and cook for Maura
- 3 tblsp extra virgin olive oil
- 2 onions, peeled and finely diced
- 2 cloves of garlic, peeled and chopped
- 1 tblsp tomato purée
- 100 ml dry vermouth or dry riesling
- 250 g cherry tomatoes, cut in half or 1 can chopped tomatoes
- 2 red peppers, deseeded and cut into narrow 3cm-long strips
- black pepper and sea salt
- 200 g fresh cod fillets cut into 2cm cubes
- 200 g frozen prawns
- 2 tblsp chopped fresh parsley
- 1 large clove of garlic
- pinch of sea salt
- 1 tblsp fresh lemon juice
- 2 tblsp extra virgin olive oil
- 2 tblsp mayonnaise
- It sounds a little strange, but fish stew with a garlic mayonnaise is actually a classic combination. It also manages to tick some very important boxes: it's reasonable to make, healthy and utterly delicious. If you want to make your own mayonnaise, I won't stand in your way but, to be honest, it's an awful lot easier to make the cheat's version - it's cheating in a good cause!
- Heat the oil in a saucepan and soften the diced onion, letting it go a little golden.
- Add the garlic and let it soften. Add the tomato purée and fry for 2 minutes.
- Turn the heat up and pour in the vermouth or wine; let it bubble for a minute to burn off the alcohol then add the water in which it has been soaking. Turn the heat down to low.
- Add the tomatoes to the pan, followed by the sliced peppers and turn the heat back up and bring to simmering point. Taste and season.
- Add the white fish and the prawns to the pan. Gently stir the stew and return to a simmer for about 5 minutes.
- Check that the pieces of fish are cooked through. Taste again and add more seasoning if you think it's needed.
- Sprinkle on the chopped parsley and serve in deep bowls with a dollop of cheat's garlic mayonnaise on top.
- Put the clove of garlic onto a chopping board and bruise it with the flat of a knife, remove the skin and cut off the root end and discard.
- Grate the garlic very finely into a bowl and sprinkle on the salt.
- Pour in the lemon juice and stir well with a fork, add the olive oil and the mayonnaise.
- Whisk well together with the fork.
Tom's top tips: Replace the peppers with a bulb of fennel. Add a splash of Ouzo with the wine. Any combination of fish and shellfish could be used. Oily fish such as mackerel or herring aren't great for this recipe.