Fresh local fish and shellfish are at the heart of the menu where head chef, Stephane Delourme creates Rick’s simple and classic dishes. The Steins visit a restaurant in northern Albania run by a chef called Altin Prenga, who has a reputation for self-sufficiency. Rick Stein enjoying homemade Greek filo pie in Asprageli, Northern Greece. Mouthwatering garlic shrimps with soft polenta. This week Rick starts his journey in Pylos, Greece trying vlita, cooked greens. Rick Stein enjoys Scorpion Fish Stew in the fishing town of Sigacik, Western Turkey. A simple batter – usually made with flour, water, and salt, sometimes with butter and/or yoghurt added – is added a layer at a time in a round pan, with each layer brushed with cream or butter after it cooks. Rick Stein: From Venice to Istanbul, episode one 07.08.2015 The episode launches in Venice with Rick reminiscing about his previous visits there, before being taken by Francesco Da Mosta to a tiny restaurant, Antiche Carampane, in San Polo the historic courtesans’ area of Venice. After a stroll along Preveza waterfont, Rick heads to En Plo Taverna and tries perfectly grilled fish, kefalos petayli, and Greek salad. The last dish of the show is enjoyed in Areopolis: pot-roasted goat with potatoes, artichokes and fennel from the Lithostroto Taverna with Maria Koronaiou. Then we return to Split where Rick visits the daily Pazar market with a host of fresh ingredients. Rick enjoys the dish and in a city famous for astronomical prices, notes this is a fabulous off-piste place to visit, popular with the locals. Jack and Rick head for the hills next, driving up into the mountains trying to find Albanian shepherds. This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. We discover this intriguing fact about our favourite seafood TV chef when he visits Ston, a settlement famous for salt; the huge walls that were built, as Stein explains “to stop the pesky Venetians, Turks and an assortment of pirates from nicking it [the salt]”; and the fabulous local oysters. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Rick recreated this back in his kitchen for the series (which is actually based on a Greek island!). Rick Stein's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. I'll be dropping bits of history in here and there, but, basically, it's about the food,” says Stein, as he sets off on a journey through countries he knows well (Greece) – and places he’s never been before (Croatia). Back in his kitchen in Symi, Rick makes avgolemono sauce, made up of egg and lemon and used with the poaching liquor from celery and green vegetables, best enjoyed with fish. Next Rick meets Angela Schiavina, who prepares passatelli, a rich beef stock with lots of Parmesan and bone marrow. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. There's also a visit to a vineyard where local women are making gozleme - the more common savoury ones, and a tahini and sugar-stuffed sweet version - which puts Stein in a reminiscent mood. When you close your eyes and dream of Greece, these are the pictures that fill your dreams." Sep 15, 2015 - Rick Stein served up a delicious Turkish spicy liver flatbread, or Arnavut cigeri dish on Rick Stein: From Venice to Istanbul. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. We find out that there is actually something the seafood chef with the adventurous palate doesn’t much like to eat and get fascinating glimpses of local history along the way. Finally, in Istanbul, there's some nerve-wracking fishing on a boat being pummelled by the wash of passing tankers, a delicious fisherman's stew, a visit to a heady spice market, a snack on the classic Turkish bread rings, simit, and a stop to see Turkish delight being made in a shop that's been doing it for more than 100 years. Then the pair visit the Topkapi Palace kitchens. This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. At the Serif Restaurant, Rick tries a scorpion stew. This website uses cookies to ensure you get the best experience on our website. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition. Back in Symi, Rick tries his hand at the halloumi saganaki recipe, dusting the halloumi in semolina before frying it in olive oil and drizzling with warm honey, black sesame seeds and oregano. She cooks Rick a veal stifado with bulgur wheat salad, which Rick finds delicious. Arrigo presents Rick with bellini, carpaccio and baccala mantecato: stockfish (dried cod), olive oil and garlic emulsion. Meets with history teacher, Dino Ivancic, at the Dioklecjan bar, to try hand. Down on a crayfish adventure in smögens, sweden smögens, sweden smögens, sweden is known for its salt! Rick then makes his own version of the Byzantine Empire dried cod ), olive oil garlic... 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