Rick Stein: From Venice to Istanbul

The chef's gastronomic road trip reaches a conclusion as he arrives in Istanbul, just in time for the bluefish season, which allows him the chance to enjoy a fishing expedition on the Bosphorus, one of the world's most strategic waterways, which divides the city into two continents. Rick also cooks two much-loved local dishes - lavish kofte kebabs with pistachios, and kapuska, a hearty traditional Turkish cuisine stew from the Black Sea region, whose name is derived from the Russian word for cabbage