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Private Notes
Cornwall's most famous chef and author Rick Stein introduces people to seafood. As spring arrives in Cornwall, Rick cooks seafood paella, spicy Thai fish curry, and scallops.
In this episode, Rick Stein he prepares a fish tagine, monkfish tacos and some tangy Thai fishcakes.
Rick Stein goes on board a French sea trawler in Padstow Harbour and to Concarneau and Marseilles. Recipes here include Basque squid stew, Lobster a L'Americaine, Bouillabaisse, Char grilled durad and bass and Ecabeche of sardines.
Rick Stein first hunts for spider crabs with Chalkie his Jack Russell and cooks a Basque dish then makes a dish of turbot clams and cockles; then holds a seafood masterclass at Blenheim Palace, cooking 4 courses for 150 guests.
Rick Stejn goes sea bass fishing with friend Henry Gilby and cooks for him and his girlfriend. He goes longline fishing, catches and cooks plaice, and goes on board Jason Nicholas's boat fishing for whelks, which he stir-fries.
Its Mayday and Rick Stein cooks a fish pasta, talks about oysters and 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 and takes a walk around the streets of Padstow, and prepares a beach BBQ for his staff.
This is a special edition of the programme, in which Rick Stein discovers the fishy delights of Sydney, Australia. He prepares a spicy Singaporean laksa, barbecued seafood and seared tuna.
