Rick Stein's Seafood Odyssey
There is much more to Seafood Odyssey than cooking fish: it is also a fascinating cultural adventure. Setting off from Naples, where a tour of the vibrant fish market is 'pure theatre', the series also sees Rick in Goa; where fresh spices, fresh seafood and minimal cooking are the secrets of delicious meals; oyster-harvesting in Chesapeake Bay in America; plus visits to Australia and Thailand. And underlying all is his beloved Cornwall, where he cooks the recipes he brings back from his travels.
Season 1
8 episodes
- 1. NaplesRick travels to Naples for seafood and rich sauces. 1. Naples 2. Pasta Puttanesca 3. Pasta Con Vongole 4. Simple Things 5. Aldeburgh 6. Potted ShrimpsCCJan 5, 1999
- 2. TurbotRick 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.CCJan 12, 1999
- 3. PercebesRick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams.CCJan 19, 1999
- 4. GoaRick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake BayCCJan 26, 1999
- 5. NoosaRick 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.CCFeb 2, 1999
- 6. Striped BassThe chef goes fishing in Chesapeake Bay, Maryland, USA and pan-fries the large striped bass he caught. Rick Stein then moves on to Bowens Island in South Carolina, where he finally gets to realise his dream of indulging in oysters at a seafood shack. In Thailand, Rick prepares a traditional soup called tom yung gung, with squid and crunchy green vegetables.CCFeb 9, 1999
- 7. DreamsIn this episode Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. Among the dishes he prepares on his return to Cornwall is fried fish in red curry sauce with steamed jasmine rice. Rick also cooks up a dish inspired by a dream described by the programme's director, poached fish balls with tagliatelle.CCFeb 16, 1999
- 8. WhitbyIn the last of his visits to places that have influenced his cooking, Rick Stein meets up with an old friend in America, where he fries soft-shell crabs and grills lobsters. Singapore chilli crab is on the menu in Padstow, while his seafood odyssey ends in Whitby with fish and chips.CCFeb 23, 1999
Rick Stein's Seafood Odyssey
There is much more to Seafood Odyssey than cooking fish: it is also a fascinating cultural adventure. Setting off from Naples, where a tour of the vibrant fish market is 'pure theatre', the series also sees Rick in Goa; where fresh spices, fresh seafood and minimal cooking are the secrets of delicious meals; oyster-harvesting in Chesapeake Bay in America; plus visits to Australia and Thailand. And underlying all is his beloved Cornwall, where he cooks the recipes he brings back from his travels.
