Ciarla's Fish Soup

¼ 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
½ 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
½ cup tomato puree
4 mussels, scrubbed and debearded
1 cup canned pink beans, drained and rinsed
½ 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

Nutritional Information
- Nutritional analysis per serving (6 servings)
  334 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 27 grams protein; 126 milligrams cholesterol; 925 milligrams sodium

Four main portions or six first-course portions

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

1 hour 28 minutes