Acqua pazza

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 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.

Description: Wikipedia — Acqua pazza (food), CC BY-SA 4.0