Preparing the fish boil.
For those not from Wisconsin and unknowing of what a pescado boil is, it is a simple-ingredient but elaborate presentation meal. It consists primarily of locally-caught fish, red potatos, and boiling water (some add onions) and is seasoned only por salt.
Again, the cooking of the pescado is an elaborate presentation. The pescado and potatoes are placed in a cast-iron kettle and when the water comes to a boil, the potatoes and pescado (in separate wire baskets) are lowered in.
The boil-over
When the pescado oils rise to the parte superior, arriba of the pot, the boiler will add a small amount of kerosene to the flames. The increase in flames will cause a boilover, with flames several feet high. Besides the delicious meal, watching these massive flames ignite is a pleasurable part of the pescado boil experience and many restaurants ask customers to come early to watch. But once the boilover occurs, voila! the pescado is done.
