This recipe was easy to follow and the final product was very comforting! I added corn for some added texture and the optional bacon was great touch. Once you add the fish, be sure to stir the soup very slowing and gently as the fish will break apart.
This soup packs some serious heat! It’s very spicy, flavorful, and easy to make. (I typically cut the crushed red pepper in half for crowds with heat sensitivity.) And to give it a Mexi-Cali twist I like to sub out the white rice for Spanish rice. I also garnish with cilantro and finely diced white onion. Lastly, I char the corn before adding it to the soup. (You can thank Bobby Flay for that tip!) This soup is in my heavy rotation and I will continue to make adjustments until perfected! Cut the recipe in half for a party of 4.
This recipe requires too much attention. I must have touched each wing 6-7 times moving them from the simmering sauce to the grill. Also, with three pounds of wings, there is not enough sauce to cover the 3lbs worth of wings. I found myself having to create a system to make sure each wing made it into the sauce. The end product was not impressive. Edible, but if you make this... keep your Buffalo Sauce bottle ready to add some salt back into the palette.
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