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.