%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Floyd on Fish
- Season 1
- Episode 4
Bouillabaise
Floyd on Fish - S1 - E4
Keith visits the fish market at Newlyn, where he selects a variety of fish for his bouillabaisse, which he cooks in his own kitchen. He then visits the Helford River and the Duchy of Cornwall Oyster Farm, where he talks to Len Hodges and then cooks mussels in their kitchen.
Floyd on Fish: Season 1 - 7 Episode s
1x1 - Un-Adventurous Eaters
November 14, 1985
Keith Floyd demonstrates how to prepare monkfish, hake and squid.
1x2 - Cod from Croaker
November 21, 1985
Keith Floyd goes to Dorset where he dredges for scallops and cooks them at the George Hotel, Bridport. He cooks the humble sprat and then moves to Padstow where he cooks the 'King of Fish', the bass, at the Seafood Restaurant in Padstow in the company of Rick Stein, the owner of the restaurant.
1x3 - Bourride and Brittany
November 28, 1985
Keith visits St Malo in Brittany, France, and prepares his favourite dish, 'bourride'. He also meets one of France's famous female chefs and other seafood afficionados.
1x4 - Bouillabaise
December 5, 1985
Keith visits the fish market at Newlyn, where he selects a variety of fish for his bouillabaisse, which he cooks in his own kitchen. He then visits the Helford River and the Duchy of Cornwall Oyster Farm, where he talks to Len Hodges and then cooks mussels in their kitchen.
1x5 - Fishing and Pike
December 12, 1985
Keith Floyd takes to the Somerset levels, where he fishes for pike with the assistance of two local fishermen. He then travels to Exeter where he tries in vain to catch a salmon and visits the Carved Angel at Dartmouth.
1x6 - Cornwall, Sashimi, and Trout
December 19, 1985
Keith Floyd visits a trout farm and talks to Caroline Boa about cooking trout in newspaper. He then travels to Newlyn where he goes pilchard fishing and finally moves to Bath in the company of Fred Brimacombe where he tries the delights of Japanese cooking with Chikako.
1x7 - Paella, Crab and Cockles
December 26, 1985
Keith Floyd cooks a fish soup during a trawler race in Plymouth, teaches Chikako how to cook paella and travels to Weymouth where he prepares crab and cockles.