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In a 3 1/2- or 4-quart slow cooker, combine broth, tomatoes, fennel, bell pepper, celery, wine, orange peel, orange juice, shallots, chile pepper, bay leaf and salt. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until vegetables are tender.
Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1- to 1 1/2-inch pieces. Cover and chill until needed.
If using Low, turn slow cooker to High setting. Remove and discard bay leaf. Gently stir in fish and saffron. Cover and cook about 20 minutes more or until fish flakes easily when tested with a fork. Before serving, stir in parsley.