Catfish stew is a dish that carries the scents and colors of Emilia Romagna, a region rich in fascinating culinary traditions. This second course, perfect for occasions when family and friends gather around a beautifully set table, stands out for its simple and genuine preparation. The stewing technique, which enhances the freshness of the fish, allows the flavors to remain intact while blending the ingredients in a warm embrace of aromas. Onions and parsley, sautéed with a bit of lard, create a fragrant base, while dry white wine adds a note of acidity that perfectly balances the sweetness of the tomato. Served with a side of polenta or crostini, catfish stew becomes the star of a Sunday lunch, capable of warming the atmosphere and making anyone who sits at the table feel at home.

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.