Jennifer Garner Called This Ina Garten Recipe ‘One of the Great Sauces of All Time’

Jennifer Garner is one of Ina Garten ‘s biggest fans. She loves the Contessa barefooted star so big, there are various categories of her favorite recipes from many chef’s cookbooks.

One of Garner’s long-held dreams came true when she was a guest on a program of Steep coastline in LA in 2019. And in the program, Garner and Garten made a swordfish recipe with which Garner was “one of the great saucers ever. High praise!

Jennifer Garner (L) and Ina Garten (R) Frazer Harrison / Nathan Congleton / NBCU Photo Bank / NBCUniversal via Getty Images

Jennifer Garner’s favorite Ina Garten recipe

The Alias star of the Garten cookbook aficionado. In an article written for Bon appetit, the 48-year-old revealed that her favorite recipe from celebrity chef has been a staple of her A-list dinner parties since she worked on Alias.

“Ina’s favorite recipe is Ina’s bourguignon beef. (Called the traditional French name boeuf bourguignon in the book.) ”She wrote. “The first time I did it centuries ago – we were shooting Alias In the early 2000s, my co-star Michael Vartan had discovered a named copy of it Naked in Paris To me. I made dinner for Victor Garber – who played my dad on the show – and his partner, Rainer. We were in the middle of the season and had just finished a long week, and I made this beautiful meal on a Saturday night. ”

“The house was melting like winter when Victor and Rainer arrived, and the flour was done,” she continued. “I didn’t have to get up to check or stir or sauté – everything was cooked in the oven, and we just sat eating and talking and laughing.”

How to make Provencal Swordfish recipe Ina Garten

The best part about this recipe is that it only requires one pan and grill, making for easy cleaning.

Start with the sauce. First, heat the olive oil in a 12-inch sauté pan. Add the fennel, onions, bell pepper cutting, and garlic to the pan, then cook over medium-low heat for about 10 minutes, making sure to stir occasionally, until soft.

In a food processor (or mixer, if you don’t have a processor), remove the tomatoes and juice from the can and whisk several times, until the tomatoes are almost whole. Put the tomatoes in the pan, then add the chicken stock, white wine, 1 teaspoon salt, and 1 teaspoon pepper. You’ll also want to add your anchovies to this step, suggested Garner chop Garten into smaller pieces so that they are visually hidden but still pack into the flavor.

Simmer the sauce over low heat for 25 to 30 minutes, stirring occasionally, until the sauce thickens. Add the basil, capers, and butter, then cook for another 1 minute.

While your sauce is stirring gently, prepare your grill. Boil the sword with olive oil, then sprinkle with salt and pepper. Through high heat, grill the fish for 5 minutes on each side so that the center is not raw. Garten likes to be on the rare side, so be sure not to overdo it. Put the sauce first, top with the fish, then add a little more sauce to the top of the fish with extra basil. This can be served hot or at room temperature. And there you have it, a delicious saucy swordfish shellfish that Garner and Garten agree is “a California dish.”

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