You are here: Home » Recipes » Moroccan Seafood Stew Moroccan Seafood Stew Recipe by Our Cookbook Collection Yield 8 servings Warm tomato sauce loaded with saffron, orange, garlic and paprika garnishes this sea bass stew. PrintEmail Ingredients 2 tablespoons extra-virgin olive oil1 large onion, finely chopped1 medium red bell pepper, cored and cut into 1/2-in strips1 medium yellow bell pepper, cored and cut into 1/2-in strips4 cloves garlic, minced1 teaspoon saffron threads, crushed in the palm of your hand1 1/2 teaspoons sweet paprika1/4 teaspoon hot paprika (optional, but oh so good)1/2 teaspoon ground ginger1 can chopped tomatoes, with their juice (14 1/2- to 15-oz)1/4 cup fresh orange juice2 pounds sea bass fillets1/4 cup finely chopped fresh flat-leaf parsley1/4 cup finely chopped fresh cilantro -- salt -- freshly ground black pepper1 -- navel orange, thinly sliced, for garnish Instructions In a large skillet, heat the olive oil over medium-high heat, and sauté the onion, bell peppers, garlic, saffron, sweet paprika, hot paprika (if using) and ginger for 3 minutes, or until the onion begins t o soften. Add the tomatoes and sauté for another 2 minutes, to blend the flavors. Transfer the mixture to the insert of a 5- to 7-quart 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 o f 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. Reprinted with permission from The Mediterranean Slow Cooker Cookbook by Diane Phillips.