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.

More by Tom Doorley:

Find recipes by keyword:

autumn family dinners four live spring summer winter mains