3 medium cloves garlic, divided
2 to 4 tablespoons olive oil, plus more for drizzling
1/2 bunch flat-leaf parsley, minced
1/2 teaspoon crushed red pepper flakes
2 to 3 large celery ribs, ends trimmed, cut into small dice
8 to 10 plum tomatoes (may substitute 6 to 8 campari tomatoes), cut into small dice
1 1/2 pounds firm-fleshed, skinless fish fillets (may include scallops), patted dry and cut into 1- to 2-inch chunks
1/2 cup dry white wine
1 teaspoon kosher salt
Freshly ground black pepper, to taste
4 slices crusty bread

Mince 2 cloves of the garlic. Heat the oil in a large saute pan or skillet over medium heat until oil begins to shimmer. Add minced garlic, the parsley, crushed red pepper flakes and celery; cook for 6 to 8 minutes, stirring occasionally, until celery begins to soften.

Add the tomatoes and their juices to pan or skillet, along with the wine and salt and pepper, to taste. Reduce heat to medium-low and add the fish; stir to combine, then cover and cook for 5 to 8 minutes, until fish flakes easily with a fork.

While fish is cooking, toast the bread slices. Cut remaining garlic clove in half and rub its cut sides on both sides of toasted bread. Place 1 bread slice in each individual, shallow soup bowl. Ladle fish stew over toast; pass olive oil at the table for drizzling over soup. Serve hot.

Makes 4 generous servings.