SLOW COOKER MOROCCAN SEA BASS

Slow Cooker Moroccan Sea Bass image

Number Of Ingredients 16

2 tablespoon Olive oil
1 Onion (yellow; large), finely chopped
1 Bell pepper (red; medium), cut into 1/2 inch strips
1 Bell pepper (yellow; medium), cut into 1/2 inch strips
4 clove Garlic, minced
1 teaspoon Saffron threads, crushed in hand
1 1/2 teaspoon Paprika (sweet)
1/4 teaspoon Paprika (hot or smoked)
1/2 teaspoon Ginger (ground)
15 ounce Diced tomatoes (can; with juice)
1/4 cup Orange juice (fresh)
2 pound Sea Bass (fillets)
1/4 cup Parsley (flat leaf), finely chopped
1/4 cup Cilantro, finely chopped
1/4 teaspoon Sea salt
1/4 teaspoon Black pepper

Steps:

In a large skillet, heat the olive oil over medium high heat. Add the onion, red and yellow bell peppers, garlic, saffron, sweet paprika, hot/smoked paprika and ginger. Cook, stirring often for 3 minutes until onion begins to soften.
Add the tomatoes and stir for another 2 minutes, to blend the flavors.
Transfer the mixture to the slow cooker and stir in the orange juice.
Place the fish on top of the tomato mixture and spoon some of the mixture over the fish.
Cover and cook on high for 2 hours or on low for 3-4 hours.
Remove fish. Stir in parsley and cilantro, season sauce with salt and pepper.
Serve fish with sauce.