Rick Stein's Seafood Odyssey

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Rick Stein's Seafood Odyssey
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Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it’s time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick’s enthusiasm for good eating.

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Season 1
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In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.
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Rick begins the next leg of his Seafood Odyssey in Chesapeake Bay, Maryland, in America. The area is famous for striped bass and Rick makes a mouth-watering visit to an oyster shack.
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Rick takes in the white sands and turquoise seas of Noosa, in Queensland, where he meets Sally Jenyns, a TV chef who shares Rick’s passion for the sea, boats and fishing. She also shows Rick a thing or two about seafood cooking Australian-style.
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