Fulton Fish Market Cioppino with Sourdough Croutons

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3 tablespoons olive oil

3 shallots, thinly sliced

6 cloves garlic, finely chopped

2 cups dry white wine

1 1/2 pounds red snapper, cut into 2-inch squares

1 1/2 pounds wild striped bass, cut into 2-inch squares

16 large shrimp or head-on prawns

2 cups shrimp stock or vegetable stock

2 cups canned plum tomatoes, pureed

1 tablespoon honey

Few dashes hot sauce (recommended: Bobby Flay Hot Sauce)

1 bay leaf

3 sprigs fresh thyme

Salt and freshly ground pepper

32 littleneck clams

1 lobster, steamed 3/4 of the way

3 tablespoons cold unsalted butter

1/2 cup coarsely chopped fresh parsley leaves

Sourdough Croutons, recipe follows

Sourdough Croutons:

3 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, finely chopped

1 loaf sourdough, cut into 1-inch cubes

1 tablespoon finely chopped fresh thyme leaves