Ciarla’s Fish Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• 1 tablespoon medium-hot paprika; or 1 tablespoon sweet paprika plus ⅛ teaspoon cayenne pepper
• 3 cloves garlic, smashed and peeled
• ½ cup (125 ml) dry white wine
• 1 tablespoon olive oil
• 1 cup (225 g) cooked pink or white beans or drained and rinsed canned beans
• ½ pound (225 g) cleaned squid, bodies sliced across into ¼-inch (.5-cm) rings and tentacles quartered; or ½ pound (225 g) bay scallops
• 2 cups (500 ml) Basic Fish Stock
• 8 littleneck clams, well scrubbed
• 3 dry lasagna noodles, broken across into 1-inch (2.5-cm) pieces
• ½ cup (125 ml) Tomato Purée, canned tomato purée, or sterile-pack strained tomatoes
• ¼ pound (120 g) slab bacon, cut into ¼ x ¼ x ½-inch (.5 x .5 x 1-cm) lardons
• 1 medium onion, coarsely chopped
• Pinch of freshly ground black pepper
• 1 teaspoon kosher salt
• Pinch of dried thyme
• Pinch of dried sage
• 4 mussels, scrubbed and debearded