In a large Dutch oven
over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock
, drained tomatoes
, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
Add the clams, mussels
, bass and shrimp to the reduced broth
and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon
and season with honey, salt and freshly ground black pepper. Add hot sauce
, to taste.