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acqua pazza

fish poached in a tomato-flavoured broth

Literally 'crazy water', a kind of court bouillon or broth of tomatoes and herbs first used around Naples for poaching fish and shellfish. Originally it was made with sea water. Now, acqua pazza also means the entire poached fish dish on a menu.

Text © Dana Facaros and Michael Pauls

Images by: Naotake Murayama