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Istilah acqua pazaza ( palafalan jroning basa Italia: [ˈakkwa ˈpattsa] ; Italian ) digunakake ing masakan Italia kanggo ngrujuk resep kanggo iwak putih rebus, [1] utawa mung kanggo nyebut kaldu empon cilik sing digunakake kanggo nggodhog. [2] Ana macem-macem jinis saos iki, wiwit saka duduh kaldu, nganti saos adhedhasar tomat sing kenthel, sing ditemokake ing kabeh jinis panganan laut (ora mung iwak putih tradisional), lan uga pitik. Sajian iki iso dibandhingke kanggo pasugatan liyane Italia, kayata: cioppino, cacciucco lan brodetto.
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