Cod with Clams and White Wine

Ingredients

• 6 cups cold water, plus more as needed
• 3 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more as needed
• 1 pound littleneck clams, scrubbed
• 4 (6-ounce) skinless cod fillets (about 1 1/4 inches thick)
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1/2 cup (4 ounces) dry white wine
• 1/2 cup bottled clam juice
• 3 tablespoons cold unsalted butter
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Pinch of smoked sweet paprika
• Crusty bread, for serving

Steps

1. Stir together 6 cups cold water and 3 tablespoons salt in a large bowl until salt dissolves. Add clams, and let stand at room temperature for 30 minutes. Drain clams. If needed, repeat purging process until no sediment is visible at the bottom of bowl after soaking (up to 3 times). Set aside.
2. Preheat oven to 375°F. Sprinkle fish with black pepper and remaining 1/2 teaspoon salt; dust tops of fillets with flour, shaking off excess.
3. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add fish, flour side down, and cook until golden brown on bottom side, about 4 minutes. Transfer fish, browned side up, to a small rimmed baking sheet; bake until flesh flakes when pierced with a fork, about 10 minutes. (Do not wipe skillet clean.)
4. Meanwhile, heat remaining 1 tablespoon oil in skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring constantly, until simmering, about 30 seconds. Add clam juice, and bring to a boil over medium-high. Cook, stirring often, until slightly reduced, 3 to 5 minutes.
5. Add clams to skillet; cover and cook, shaking skillet often, until clams open and liquid is reduced to about 1/2 cup, about 4 minutes. Remove from heat. Remove and discard any unopened clams.
6. Tilt skillet so liquid pools to 1 side; add butter, and swirl until melted. Toss clams in sauce, and stir in parsley. Transfer fish to shallow bowls; spoon clams and sauce around fish. Sprinkle with smoked paprika and additional parsley. Serve with crusty bread.