Rick Stein's Fruits of the Sea

Chef and author Rick Stein continues his seafood expedition. As spring arrives in Cornwall, Rick cooks seafood paella, spicy Thai fish curry, and scallops.

Rick prepares a fish tagine, monkfish tacos, and some tangy Thai fishcakes; Rick takes his friend, Brian Bate, for a spot of fishing.

Rick makes a delicious squid in red wine before heading out to Marseille to create the perfect bouillabaisse.

More delicious seafood cuisine with top chef and restaurateur Rick Stein, who uses the humble whelk to make a mouth-watering dish and prepares sea bass.

A pasta dish with red mullet sauce and experiments with the Cornish pasty, only in a culinary sense; Rick steams oysters.

Rick cooks a special dish of ragout with turbot and scallops for the Royal Navy. He also prepares salt and pepper prawns and makes a spicy Goan seafood curry for all his staff.