The termacqua pazza (Italian:[ˈakkwaˈpattsa];lit. 'crazy water') is used inItalian cuisine to refer to a recipe forpoachedwhite fish,[1] or to simply refer to the lightlyherbedbroth used to poach it.[2] There are many 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.
Several explanations exist for how the name "acqua pazza" came about. According to food writer Arthur Schwartz, the most credible gives the name as an incredulous reaction to local fisherman cooking their catch in sea water. An alternative explanation has "crazy" referencing the inclusion of chilis in the dish; Schwartz describes this as less likely, because he believes the dish likely predated the introduction of chilis and tomatoes to Italy in the early 16th century. Accordingly, Schwartz describes the earliest preparations ofacqua pazza as a combination of water, salt, garlic, parsley, and olive.[3]Acqua pazza became a very popular dish withtourists on the island ofCapri in the 1960s,[1] and as of the 1990s, it was the most popular way of preparing small whole fish in Campania.[3]
Aside from the white fish (bass,cod,halibut,sea bream,sea bass,sea perch, etc.), the standard ingredients arecherry tomatoes, water, salt, and olive oil (preferablyextra virgin). Larger tomatoes, whole or timmed are also used.[3] However, recipes using a variety of other ingredients as additions or substitutions exist—for instancered snapper,[4]shrimp,[5] andMaine lobster[6] instead of white fish;vegetables such asgarlic,celery,carrots, andscallions;[7] and herbs and spices such aspepper,capers,bay leaves,olives,parsley,fennel, andlemon. Some recipes also call forbread (for dipping in the broth).[4] In Campania in modern times, a version of the dish using fillets is sometimes made by first making a broth with fish head and trimmings.[3]
Many restaurants, such as the Acqua Pazza inSan Marco, known forseafood and neapolitanpizzas,[8] and Acqua Pazza inBologna, which specialises in seafoods and sauces,[9] either share the name with or are named after this dish.
