Zuppa di Pesce alla Siciliana

Prepare vegetables: finely dice yellow onion, fennel bulb, and celery stalk. Mince garlic cloves. Roughly chop fresh parsley.

Heat extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced yellow onion, fennel bulb, and celery stalk. Sauté until softened, about 8-10 minutes.

Add minced garlic cloves and red pepper flakes to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.