Rick Stein's Seafood Odyssey
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Rick Stein's Seafood Odyssey
Rick fries soft-shell crabs and grills lobsters in America. Singapore chilli crab is on the menu in Padstow, and his odyssey ends in Whitby - with fish and chips. (1999)
Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. In Padstow, he cooks a dish inspired by a dream. (1999)
Rick Stein goes bass fishing in Chesapeake Bay and cooks oysters at a seafood shack. He also finds himself cooking soup in Thailand and lemon sole in Padstow. (1999)
In Queensland, Rick learns the tricks of seafood cooking Australian-style. Back at home in Padstow, he prepares seared tuna with vegetables from his garden. (1999)
Rick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake Bay. (1999)
September 2023
Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams. (1999)
Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast. (1999)
Rick celebrates the rich, colourful sauces of Naples, visits Suffolk for North Sea cod with beer, bacon and cabbage and takes a trip on the Thames to eat fresh shrimp. (1999)