Heat the 1/4 cup Tantillo extra virgin olive oil in a large stockpot or Dutch oven. Add the garlic, fennel, leek, and celery.
Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.
Add the canned tomatoes, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, and then reduce the heat to a simmer.
Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout. Add the fish bones and enough water so that the bones are covered.
Stir while the pot simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.
Before using, skim the surface of any impurities that rise to the top.
Reheat the zuppa in a stockpot over a medium flame until gently simmering. season with salt and pepper to taste.
Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky.
Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a Tantillo extra-virgin olive oil.