Seafood cuisine with Cornwall's most famous chef and author Rick Stein. As spring arrives in Cornwall, Rick cooks seafood paella, spicy Thai fish curry, and scallops.
Seafood cuisine with Rick Stein, who was first introduced to the delights of local seafood in Padstow in the 1960s. In this edition, he prepares a fish tagine, monkfish tacos and some tangy Thai fishcakes.
Rick goes on board a french sea trawler in Padstow Harbour & to Concarneau & Marseilles. Recipes include Basque squid stew, Lobster a L'Americaine, Bouillabaisse, Char grilled durad & bass & Ecabeche of sardines.
Rick hunts for spider crabs with Chalkie the Jack Russell & cooks a Basque dish; makes a dish of turbot clams & cockles; then holds a seafood masterclass at Blenheim Palace, cooking 4 courses for 150 guests.
Rick goes sea bass fishing with Henry Gilby & cooks for him & his girlfriend. He goes longline fishing on the beach, catches & cooks plaice, & goes on board Jason Nicholas's boat fishing for whelks, which he stir-frys.
Its Mayday & Rick cooks a fish pasta, talks about oysters & cooks oysters and baked Cod Portuguese. He goes out fishing with two friends and makes crab pasties for them, talks about cockles and makes spring rolls.
Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day, talks to Ivan Bate aboard his trawler about fishing quotas, cooks breakfast & takes a walk around the streets of Padstow, & prepares a beach BBQ for his staff.
A special edition of the prog, in which Rick discovers the fishy delights of Sydney, Australia. He prepares a spicy laksa, barbecued seafood & seared tuna.