Acqua pazza (food) facts for kids
Acqua pazza (pronounced "AHK-kwah PAHT-tsah") is an Italian cooking term that means "crazy water." It's a special way to cook white fish, like cod or sea bass. The fish is gently cooked, or poached, in a light, flavorful broth. Sometimes, the term "acqua pazza" just refers to this tasty broth itself.
There are many different ways to make this dish. Some versions have a light, clear broth, while others use a thicker sauce made with tomatoes. You can find "crazy water" dishes with all kinds of seafood, not just white fish, and sometimes even with chicken! This dish is similar to other Italian seafood stews like cioppino and cacciucco.
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What is Acqua Pazza?
Acqua pazza is a simple but delicious Italian meal. It usually features fresh white fish cooked in a broth. This broth gets its flavor from a few key ingredients. The name "crazy water" might sound funny, but it describes how the water changes as it cooks with the fish and other ingredients.
Where Did Acqua Pazza Come From?
This dish first came from fishermen in the Naples area of Italy. These fishermen would cook their fresh catch of the day right on their boats. They would quickly cook the fish in seawater mixed with tomatoes and olive oil. This made a simple and delicious meal.
The name "acqua pazza" probably came from a different part of Italy, Tuscany. Long ago, farmers called Mezzadria peasants made wine. They had to give most of their wine to the landowner, leaving them with very little. So, they found a clever way to make a drink from the leftovers. They would mix the stems, seeds, and leftover grape pulp from wine making with a lot of water. They boiled this mixture, then sealed it in a clay pot to ferment for a few days. The result was a very weak, slightly colored "wine water" they called l'acquarello or l'acqua pazza.
When the fishermen saw their fish broth, which turned a little red from the tomatoes and oil, it reminded them of this "crazy water." That's how the name likely stuck! Acqua pazza became very popular with tourists visiting Capri Island in the 1960s.
What's in Acqua Pazza?
The main ingredient in Acqua pazza is usually a white fish. This can be fish like bass, cod, halibut, sea bream, or sea bass. The basic ingredients for the broth are:
- Small cherry tomatoes (called pomodorini)
- Water
- Salt
- Olive oil (often extra virgin olive oil for the best flavor)
But cooks often add many other ingredients to make their own versions! Instead of white fish, you might find red snapper, shrimp, or even lobster. Many recipes also include vegetables like garlic, celery, carrots, and scallions.
For extra flavor, people add herbs and spices such as pepper, capers, bay leaves, olives, parsley, fennel, and lemon. Some recipes even suggest serving it with bread for dipping into the delicious broth!
Other Uses of the Name
The name "Acqua Pazza" is so well-known that many restaurants use it. For example, there's an Acqua Pazza restaurant in San Marco that's famous for its seafood and Neapolitan pizzas. Another Acqua Pazza restaurant in Bologna specializes in seafood and sauces. These places are either named after this famous dish or share its name.
See also
In Spanish: Acqua pazza (comida) para niños
