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  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 medium red bell pepper, cored and cut into 1/2-in strips
  • 1 medium yellow bell pepper, cored and cut into 1/2-in strips
  • 4 garlic cloves, minced
  • 1 teaspoon saffron threads, crushed in the palm of your hand
  • 1 - 1/2 teaspoon sweet paprika
  • 1/4 teaspoon hot paprika (optional)
  • 1/2 teaspoon ground ginger
  • 1 14 1/2- to 15-oz can chopped tomatoes, with their juice
  • 1/4 cup fresh orange juice
  • 2 pounds sea bass fillets
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh cilantro
  • Salt
  • Freshly ground black pepper
  • 1 navel orange, thinly sliced, for garnish
In a large skillet, heat the olive oil over medium-high heat, and saute the onion, bell peppers, garlic, saffron, sweet paprika, hot paprika (if using), and ginger for 3 minutes, or until the onion begins to soften. Add the tomatoes and saute for another 2 minutes, to blend the flavors. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker and stir in the orange juice. Place the sea bass on top of the tomato mixture, and spoon some of the mixture over the fish. Cover and cook for 2 hours on high, or 3 to 4 hours on low. At the end of the cooking time, the sea bass should be opaque in the center.
Using a fish spatula, carefully lift the fish out of the slow cooker, transfer to a serving platter, and cover loosely with aluminum foil. Skim off any excess fat from the sauce, stir in the parsley and cilantro, and season with salt and pepper. Spoon some of the sauce over the fish, and garnish the platter with the orange slices. Serve immediately, passing the remaining sauce on the side.
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