Rick Stein's Seafood Odyssey

Rick starts by celebrating the abundance of seafood and rich, colourful sauces of Naples. He visits Suffolk for North Sea cod with beer, bacon and cabbage, and takes a trip on the Thames to eat fresh brown shrimp.

Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast and cooks it with cider and cream in his newly refurbished kitchen.

Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes, and creates dishes using hake and clams. Returning to Britain, he sings the praises of the humble cockle.

Rick Stein discovers spicy shark vindaloo and dhal with lentils in Goa; freshwater oysters in crab cakes in Chesapeake Bay; and prepares nasi goreng with mackerel in Cornwall.

Rick Stein's seafood odyssey continues in Queensland, where he learns the tricks of seafood cooking Australian-style. Back at home in Padstow, he prepares seared tuna with vegetables from his garden.

Rick Stein goes fishing in Chesapeake Bay and pan-fries the large striped bass he caught. In Thailand, Rick prepares a traditional soup called `tom yung gung', with squid and crunchy green vegetables.