This seafood dish traditionally consists of poached white fish with a flavoursome broth ladled on top. “Aqua pazza” literally translates to “crazy water.” This may originate with Italian fishermen long ago who would prepare their fresh catch right on their boats with salty sea water and other seasonings they had on hand. Some chefs still poach the fish in salted soda water and that works well too. However, the key is making sure that “crazy water” broth is well seasoned. Using whole fish gives more flavour to the broth but this way is very quick.