Fulton Fish Market Cioppino with Sourdough Croutons

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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

Sour Dough Croutons:

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