Rick Stein's Fruits of the Sea

The chef keeps the seafood theme rolling, kicking off the segment with a classic seafood paella that brims with rice, mussels, prawns and other ocean fare. He then turns to a fiery Thai fish curry, layering the broth with aromatic lemongrass, chilli and coconut milk to give the fish a punchy, fragrant heat. To finish, he plates a serving of perfectly seared scallops, their caramelised edges contrasting with a gentle butter‑herb glaze in the final plating. Each dish showcases a different approach to cooking the sea’s bounty, from the hearty, saffron‑stained pan of the paella to the quick‑cook elegance of the scallops.

In the segment, the chef turns his attention to a classic fish tagine, coaxing the seafood into a fragrant, slow‑cooked stew that highlights the dish’s traditional spices. He then shifts to assembling monkfish tacos, layering the firm, white fish with fresh accompaniments to create a handheld bite that balances texture and flavour. The second part of the episode sees the chef whipping up tangy Thai fishcakes, blending minced fish with a bright, citrus‑laden seasoning that gives the patties a distinct Southeast Asian kick. Throughout, he demonstrates each step of the preparation, from seasoning to plating, offering a clear view of how these three distinct seafood dishes come together.

The chef keeps the seafood theme rolling, kicking off the segment with a classic seafood paella that brims with rice, mussels, prawns and other ocean fare. He then turns to a fiery Thai fish curry, layering the broth with aromatic lemongrass, chilli and coconut milk to give the fish a punchy, fragrant heat. To finish, he plates a serving of perfectly seared scallops, their caramelised edges contrasting with a gentle butter‑herb glaze in the final plating. Each dish showcases a different approach to cooking the sea’s bounty, from the hearty, saffron‑stained pan of the paella to the quick‑cook elegance of the scallops.

In Padstow harbour, a fisherwoman cooks squid in red wine and serves it to the chef. The dish is prepared on the quay, where the wine’s aroma mixes with the sea breeze, and the chef later tastes the tender squid. Meanwhile, Rick travels to Brittany, France, and learns how to make a traditional bouillabaisse. In Brittany he watches a local demonstrate the layering of fish, shellfish and herbs that give the stew its character. Both segments show a hands‑on approach to regional cooking, contrasting the simple squid preparation with the more involved French fish stew, and highlighting fresh seafood and local ingredients.

In this episode, the chef sets off to hunt for spider crabs, intending to turn his catch into a simple yet flavourful crabmeat preparation. He cooks the meat with a splash of wine and a generous amount of garlic, creating a dish that highlights the sweet, delicate flesh. After the cooking segment, he turns his attention to the kitchen staff at Blenheim Palace, where he demonstrates a handful of practical techniques and insider tips that he uses in his own work. The brief tutorial offers the palace chefs a glimpse of his approach, tying the outdoor foraging to the kitchen lesson.

In the segment, the chef turns his attention to a classic fish tagine, coaxing the seafood into a fragrant, slow‑cooked stew that highlights the dish’s traditional spices. He then shifts to assembling monkfish tacos, layering the firm, white fish with fresh accompaniments to create a handheld bite that balances texture and flavour. The second part of the episode sees the chef whipping up tangy Thai fishcakes, blending minced fish with a bright, citrus‑laden seasoning that gives the patties a distinct Southeast Asian kick. Throughout, he demonstrates each step of the preparation, from seasoning to plating, offering a clear view of how these three distinct seafood dishes come together.

In this episode the chef bumps into an enthusiastic fisherman who’s built his reputation on catching sea bass. Fascinated by the fisherman's knowledge, the chef agrees to work with him and together they turn their attention to a far less glamorous catch – the humble whelk. Using the whelk as the base, the chef whips up a surprisingly flavoursome dish, proving that even the most modest seafood can be transformed into something tasty. The segment highlights the partnership between culinary skill and local fishing expertise, showing how a simple, low‑key ingredient can become the star of a satisfying plate. The chef’s approach demonstrates how creativity in the kitchen can elevate everyday marine fare.

In Padstow harbour, a fisherwoman cooks squid in red wine and serves it to the chef. The dish is prepared on the quay, where the wine’s aroma mixes with the sea breeze, and the chef later tastes the tender squid. Meanwhile, Rick travels to Brittany, France, and learns how to make a traditional bouillabaisse. In Brittany he watches a local demonstrate the layering of fish, shellfish and herbs that give the stew its character. Both segments show a hands‑on approach to regional cooking, contrasting the simple squid preparation with the more involved French fish stew, and highlighting fresh seafood and local ingredients.

In this episode the chef demonstrates how to prepare a pasta dish topped with a sauce made from red mullet, showcasing the fish’s delicate flavour and the way it melds with the pasta. He then shifts focus to a fresh take on the iconic Cornish pasty, re‑imagining the traditional filling and crust while staying true to its heritage. Both preparations are presented step‑by‑step, highlighting the techniques and ingredients that give each dish its distinctive twist. The segment blends classic British comfort food with a touch of coastal inspiration, offering viewers a clear guide to recreating these recipes at home.

In this episode, the chef sets off to hunt for spider crabs, intending to turn his catch into a simple yet flavourful crabmeat preparation. He cooks the meat with a splash of wine and a generous amount of garlic, creating a dish that highlights the sweet, delicate flesh. After the cooking segment, he turns his attention to the kitchen staff at Blenheim Palace, where he demonstrates a handful of practical techniques and insider tips that he uses in his own work. The brief tutorial offers the palace chefs a glimpse of his approach, tying the outdoor foraging to the kitchen lesson.

In this episode the chef bumps into an enthusiastic fisherman who’s built his reputation on catching sea bass. Fascinated by the fisherman's knowledge, the chef agrees to work with him and together they turn their attention to a far less glamorous catch – the humble whelk. Using the whelk as the base, the chef whips up a surprisingly flavoursome dish, proving that even the most modest seafood can be transformed into something tasty. The segment highlights the partnership between culinary skill and local fishing expertise, showing how a simple, low‑key ingredient can become the star of a satisfying plate. The chef’s approach demonstrates how creativity in the kitchen can elevate everyday marine fare.

The chef, in honour of the historic Trafalgar Day, puts together a distinctive ragout using turbot and scallops. This dish is intended for the Royal Navy, serving as a culinary tribute to the occasion. The preparation highlights the delicate flavours of the turbot, complemented by the sweet notes of the scallops, all brought together in a rich ragout. By presenting this special meal, the chef aims to mark the naval celebration with a fitting gastronomic offering. The focus remains on delivering a memorable, sea‑themed dish for the servicemen and women on this commemorative day. Its presentation reflects the maritime heritage that Trafalgar Day commemorates, linking the flavours of the sea with the Navy’s proud tradition.

In this episode the chef demonstrates how to prepare a pasta dish topped with a sauce made from red mullet, showcasing the fish’s delicate flavour and the way it melds with the pasta. He then shifts focus to a fresh take on the iconic Cornish pasty, re‑imagining the traditional filling and crust while staying true to its heritage. Both preparations are presented step‑by‑step, highlighting the techniques and ingredients that give each dish its distinctive twist. The segment blends classic British comfort food with a touch of coastal inspiration, offering viewers a clear guide to recreating these recipes at home.

The chef, in honour of the historic Trafalgar Day, puts together a distinctive ragout using turbot and scallops. This dish is intended for the Royal Navy, serving as a culinary tribute to the occasion. The preparation highlights the delicate flavours of the turbot, complemented by the sweet notes of the scallops, all brought together in a rich ragout. By presenting this special meal, the chef aims to mark the naval celebration with a fitting gastronomic offering. The focus remains on delivering a memorable, sea‑themed dish for the servicemen and women on this commemorative day. Its presentation reflects the maritime heritage that Trafalgar Day commemorates, linking the flavours of the sea with the Navy’s proud tradition.