Rick serves up a rich fish soup, a creamy crab Newburg and freshly caught grey mullet in spicy Tuscan sauce - aided by his indomitable terrier Chalky.
He goes in search of elusive razor shells - an ingredient for his clam chowder - cooks a banquet against the clock for some old boys of his former school and takes his son mackerel fishing.
Rick gets busy preparing a feast for the staff at his restaurant, tracking down soft-shell crabs for a delicious seafood salad.
Food writer Michael Bateman tucks into a monstrous starter while the staff anxiously await his verdict. Rick cooks bass, brill, skate and cod fish cakes.
Rick goes to Brittany for a look at the British attitude towards fish, before attempting to snare the `King of the Sea' with a friend, and, finally, preparing a delicious seafood salad.
Rick Stein spends May Day in the Cornish fishing town of Padstow. In keeping with the tradition that calls for locals to drop in on each other for food and drink, he creates a lobster salad in a Thai sauce.
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