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                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 1/4 inch thick hake fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No pinch smoked sweet paprika
                                                                  • Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
                                                                  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
                                                                  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
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