Seared Cod With Chile Sauce

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4 dried guajillo or ancho chiles, stemmed and seeded

2 small plum tomatoes, halved

1/2 medium onion

1 garlic clove

1 cup chicken stock or low-sodium broth

2 1/2 tablespoons vegetable oil

1 tablespoon all-purpose flour

Salt and freshly ground pepper

Four 6- to 7-ounce skinless cod fillets

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