Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, red pepper flakes, and fennel. Reduce the heat to low and cook 5 minutes more. Stir in the tomatoes, fish fumet, wine, tomato puree, and vinegar; simmer uncovered about 10 minutes. Season to taste with salt and pepper.