• Acqua Pazza


white fish, cherry tomatoes

The name 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. https://en.wikipedia.org/wiki...


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