Fulton Fish Market Cioppino with Sourdough Croutons

Ingredients

• 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
• Olive oil
• Kosher salt and freshly ground black pepper

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