page_title: Acqua pazza (food)
hierarchical_section_title: Acqua pazza (food)
caption_attribution_description: English: Pesce all'Acqua pazza
context_page_description: The term acqua pazza is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood, and even chicken.
  This dish is comparable to other Italian dishes, such as: cioppino, cacciucco and brodetto.
context_section_description: The term acqua pazza ([ˈakkwa ˈpattsa]; Italian for "crazy water") is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish), and even chicken.
  This dish is comparable to other Italian dishes, such as: cioppino, cacciucco and brodetto.
caption: A variation of Acqua pazza featuring black olives, scallions and mushrooms
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