6 tablespoons olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
4 sprigs fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 pounds bass fillets, cut into 2-inch squares
16 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley leaves
3 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes hot sauce
5 tablespoons unsalted butter, at room temperature
1 heaping tablespoon anchovy paste
8 (1/2-inch) thick slices sourdough bread
Kosher salt and freshly ground black pepper
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