catfish stew

Clean and gut the catfish, saving the heads but removing the spines from the back. In a saucepan, prepare a sauté with onion, parsley, and garlic, browning it well with lard, then add the previously floured catfish. Deglaze with a glass of dry white wine, let it evaporate, and cook with tomato puree, using about one tablespoon for each fish. Adjust with salt and pepper. Cook for about an hour on low heat and serve with hot grilled polenta.