
Rick Stein's Seafood Lover's Guide
Rick's journey around the British Isles leads him to the east coast of Scotland.

Rick's journey around the British Isles leads him to the east coast of Scotland.

Rick visits America, Naples and the UK in Whitby, with good old English fish and chips.

Rick is in Cornwall, where he fries fish and jazzes it up with red curry and steamed jasmine rice.

Chesapeake Bay in the U.S., cooking traditional oyster dishes.

Seafood king Rick travels to Queensland, Australia.

A spicy shark vindaloo and the making of an authentic dhal with lentils.

Rick's off to Galicia in Spain to sample some rare shellfish.

Rick catches turbot off the Cornish coast and cooks it with cider and cream.

Rick celebrates the abundance of seafood and the rich, colorful sauces of Naples.

Rick samples Chettinad Chicken and searches Lucknow for the perfect curry.

Rick Stein visits the royal state of Rajasthan, where the local population are serious meat-eaters.

Rick Stein arrives in the cultural city of Lucknow, India, the curry capital of the country.

Rick explores Mumbai in search of the bombil, the fish that immortalized Bombay Duck.

Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry.

Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by pirates.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick Stein visits the Mexican capital to sample the Aztec cuisine.

Rick lands in the town that gave the world tequila and the metropolis that birthed mariachis.

Rick enjoys a hearty steak and eggs American diner special and bids a fond farewell to his Mustang.

Rick Stein continues traveling down the Californian coastline immortalized by Steinbeck.