Directions
Inside a large Nederlander oven over medium-high temperature, heat two tablespoons of oil. Add some onion and prepare until soft, about 3 minutes. Add some garlic clove and red pepper flakes and prepare until aromatic. Add some wine and prepare until reduced by half. Add some fish stock. drained tomato plants. bay and thyme and season with pepper and salt. Provide a boil and prepare until slightly thickened, stirring from time to time for around ten minutes
As the broth is cooking, heat two tablespoons of oil over high temperature in separate large saute pan. Season the bass on sides with pepper and salt and prepare until golden brown on sides, a couple of minutes per side. Remove to some plate.
Towards the same pan, add another two tablespoons of oil, season the shrimp and saute until gently golden brown, about one minute per side. Remove towards the plate using the bass.
Add some clams, mussels, bass and shrimp towards the reduced broth and prepare before the clams and mussels open, discarding any that don't open, about 3 minutes. Stir within the parsley and tarragon and season with honey, salt and freshly ground pepper. Add hot sauce, to taste.
Preheat Grill Pan to medium-high temperature.
Stir together butter and anchovy paste in a tiny bowl. Put aside.
Brush bread with oil on 1 side and season with pepper and salt. Grill, oil side lower on preheated grill pan until gently golden brown, start and continue grilling until gently golden brown on sides.
Remove bread to some platter and spread a few of the butter-anchovy mixture around the seasoned side. Cut each slice in two, crosswise.
Place 1/2 slice from the bread in every bowl, ladle a few of the mixture on the top and top using the remaining 1/2 slice of bread. Garnish with parsley leaves. if preferred.