Rick Stein's Fruits of the Sea

In Padstow harbour, a local fisherwoman cooks squid in red wine, preparing the dish for the chef’s restaurant kitchen in Padstow. Rick then journeys to Brittany in France, where he discovers the method for making the region’s traditional bouillabaisse, a classic Provençal fish stew.

This episode presents a slice of coastal life and culinary curiosity, following a fisherwoman who works out of Padstow harbour. The programme centres on her interaction with a professional kitchen, offering viewers a glimpse of how fresh sea‑food makes its way from the boats to the plate. It is framed as a short, self‑contained story rather than a long‑running series. The core of the narrative sees the harbour‑based fisherwoman preparing a simple yet elegant squid dish, simmered in red wine, specifically for the chef she is supplying. Meanwhile, the character Rick journeys to Brittany in France, where he is introduced to the traditional method of creating bouillabaisse, a classic fish stew. Both strands highlight the link between local ingredients and regional cooking techniques. The Padstow segment underscores the immediacy of cooking with catch straight from the water, emphasizing the fisherwoman’s skill in turning squid into a wine‑infused entrée for the chef. It showcases the harbour’s atmosphere and the practical relationship between fisherman and kitchen. In the French portion, Rick’s visit to Brittany serves as a brief tutorial on the steps required to assemble bouillabaisse, illustrating the dish’s reliance on fresh marine produce and the cultural importance of the stew in that coastal region. The episode ties the two locations together through their shared respect for the sea and its bounty.