Ina & Jennifer Garner Make Swordfish Provencal | Barefoot Contessa: Cook Like a Pro

Ina makes grilled swordfish and serves it over a caper-tomato sauce with special guest Jennifer Garner! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/387lpC4 The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Swordfish Provencal RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 5 min Active: 40 min Yield: 4 servings Ingredients 3 tablespoons good olive oil, plus extra for grilling 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 1 red bell pepper, julienned 1/2-inch thick 1 yellow bell pepper, julienned 1/2-inch thick 1 teaspoon minced garlic 28 ounces canned plum tomatoes, preferably San Marzano 2 tablespoons chicken stock 2 tablespoons good dry white wine 2 anchovies, minced Kosher salt and freshly ground black pepper 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds) Fresh basil leaves, julienned, for garnish Directions For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SwordfishProvencal Ina & Jennifer Garner Make Swordfish Provencal | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/U8Lr63f1G1s