Ciarla's Fish Soup

• 1/4 pound slab bacon, cut into 1/4- by 1/4- by 1/2-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon medium-hot paprika
• 1 cup chopped onion (about 1/2 large onion)
• 3 cloves garlic, smashed and peeled
• 1/2 cup dry white wine
• 2 cups fish broth (see Micro-Tips)
• 3 strips dry lasagna noodles, about 2 ounces, broken across into 1-inch pieces
• 8 littleneck clams (about 1 pound), scrubbed
• 1/2 cup tomato puree
• 4 mussels, scrubbed and debearded
• 1 cup canned pink beans, drained and rinsed
• 1/2 pound squid, cleaned, bodies sliced into rings, tentacles quartered, OR 1/2 pound bay scallops
• Pinch dried sage
• Pinch dried thyme
• Pinch freshly ground black pepper

1. Place bacon in a 5-quart casserole.
2. Cover loosely with paper toweling.
3. Cook at 100 percent power for 7 minutes.
4. Remove from oven and uncover.
5. Remove bacon with a slotted spoon to paper toweling to drain; set aside.
6. Pour off most of the fat from casserole, leaving about 1 tablespoon behind.
7. Add oil and paprika and stir to make a paste.
8. Mound in the center of casserole.
9. Cook, uncovered, for 2 minutes.
10. Remove from oven.
11. Add onion and garlic and toss to coat.
12. Cook, uncovered, for 2 minutes 30 seconds.
13. Stir in wine, 1 1/2 cups of the fish broth and lasagna pieces.
14. Cover securely with microwave plastic wrap or with a tightly fitting lid and cook for 5 minutes.
15. If using plastic, prick plastic to release steam.
16. Remove from oven and uncover.
17. Arrange clams, hinge-end down around the inside edge of the dish.
18. Re-cover and cook for 5 minutes or until clams open.
19. Prick plastic to release steam.
20. Remove from oven and uncover.
21. Stir in tomato puree and arrange mussels, hinge-end down, in the center of the dish.
22. Cover and cook for 5 minutes, or until mussels open.
23. If using plastic, prick to release steam.
24. Remove from oven and uncover.
25. Add remaining ingredients and stir to combine.
26. Cover and cook for 4 minutes or until squid is opaque.
27. Remove from oven and uncover.
28. Stir in bacon pieces and serve.

bacon, olive oil, mediumhot paprika, onion, garlic, white wine, fish broth, lasagna noodles, littleneck clams, tomato puree, mussels, pink beans, tentacles, sage, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4683 (may not work)