Cod With Cockles And White Wine

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Four 6-ounce skinless cod or hake fillets (1 1/4 inch thick)

Salt and freshly ground pepper

2 tablespoons all-purpose flour

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 pound cockles, scrubbed

1/2 cup dry white wine

1/2 cup bottled clam broth

2 tablespoons unsalted butter

2 tablespoons chopped flat-leaf parsley

Pinch of smoked sweet paprika (optional)

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