Rick Stein Shares Culinary Favorites, From Ling Fish to Spanish Paprika

Chef, author, and restaurateur Rick Stein has offered a glimpse into his culinary preferences, highlighting favorite ingredients, restaurants, and a distinctive addition to his bolognese sauce.

Stein, 79, expressed his fondness for ling, a fish he is championing as part of a business initiative to promote lesser-known seafood. He described ling as an exquisite option for fish and chips, offering better value than cod or haddock. His preferred cheese is comté, which he discovered while filming in France, citing its superior flavor, aroma, and aging qualities.

For his olive oil, Stein favors a Sicilian brand called Ravida, noting its floral flavor with a hint of bitterness. He also identified Échiré salted butter as the best French and globally available butter due to its high butterfat content and artisan production.

When it comes to dining out in the UK, Stein's top choice is Bouchon Racine in Farringdon, London, run by Henry Harris. He praised Harris's dedication to provincial French cooking, particularly mentioning a rabbit with mustard sauce and côte de boeuf.

Internationally, Stein is drawn to the hawker markets in Singapore, specifically Maxwell Food Centre, where he enjoys dishes like chicken rice. For a sunset drink, he recommends The Windmill Bar in Hydra, Greece, with a preference for Campari over Aperol due to its more pronounced bitterness and darker color.

Stein also shared his preference for Waitrose No.1 dark chocolate for desserts like mousse or fondant, and his indulgence in Fortnum & Mason's Toffolossus biscuits. He keeps Champagne, salami, chorizo or prosciutto, and small tomatoes in his refrigerator.

His notable secret ingredient for bolognese sauce is a small amount of Spanish paprika (pimentón). Stein explained that the key is to add enough to impart a subtle smoky, chipotle-like flavor without making the paprika overtly detectable.

Rick Stein’s Cookery Course is scheduled for publication by BBC Books.