Acqua pazza
pesce all’acqua pazza, fish in crazy water
The term acqua pazza (pronounced [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 guazzetto.
Source: Wikipedia
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