Rick travels to Naples for seafood and rich sauces. 1. Naples 2. Pasta Puttanesca 3. Pasta Con Vongole 4. Simple Things 5. Aldeburgh 6. Potted Shrimps

Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast and cooks it with cider and cream in his newly refurbished kitchen.

Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams.

Rick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake Bay

Rick Stein's seafood odyssey continues in Queensland, where he learns the tricks of seafood cooking Australian-style. Back at home in Padstow, he prepares seared tuna with vegetables from his garden.

The chef goes fishing in Chesapeake Bay, Maryland, USA and pan-fries the large striped bass he caught. Rick Stein then moves on to Bowens Island in South Carolina, where he finally gets to realise his dream of indulging in oysters at a seafood shack. In Thailand, Rick prepares a traditional soup called tom yung gung, with squid and crunchy green vegetables.

In this episode Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. Among the dishes he prepares on his return to Cornwall is fried fish in red curry sauce with steamed jasmine rice. Rick also cooks up a dish inspired by a dream described by the programme's director, poached fish balls with tagliatelle.

In the last of his visits to places that have influenced his cooking, Rick Stein meets up with an old friend in America, where he fries soft-shell crabs and grills lobsters. Singapore chilli crab is on the menu in Padstow, while his seafood odyssey ends in Whitby with fish and chips.