On episode 1 of “From Scratch With Katie,” chef Katie Collier is joined by Eric Christensen of STL Up Late. STL Up Late is a late-night comedy TV show that shines a spotlight on anyone in the St. Louis region doing something worth sharing. STL Up Late is shot in front of a live audience in the Schlafly Studio in Grand Center.
Katie and Eric whip up Caccuicco, a seafood stew made in one pot. Their version has snapper, lobster tails, prawns, calms and mussels, you can choose any seasonal seafood you prefer. Katie then chops up some thick slices of country Italian bread to soak up the wonderful flavor from the broth they just created with the seafood.
Katie and Eric then sit down to discuss why Eric started STL Up Late and his future plans for the show.
¼ cup EVOO
1 tsp minced fresh parsley
1 tsp minced fresh sage leaves
½ tsp. red chili flakes
3 cloves garlic
6 oz calamari cut into 1/2 in to 1 in pieces
1 cup Pinot Grigio
2 lemons, juiced
14 oz san marzano tomatoes (canned) chopped in ¼ pieces w/ juice
Kosher salt and freshly ground black pepper to taste
2 - ¼lb snapper filet
2 whole lobster tails
6 oz prawns, cleaned with head on
6 oz clams, cleaned and in shell
6 oz mussels, cleaned and in shell
Thickly sliced Italian Country Bread
Heat oil in a large saucepan over high to medium heat. Add garlic, chile flakes, minced garlic, parsley, and sage. Sweat for about 1 minute until fragrant. Add calamari to the bottom of the pan, cooking for about 4 minutes or until opaque. Salt and pepper the snapper filets, add to the pot seasoned-side down, sear both sides. Deglaze the pan with white wine and the juice of two lemons.
Add the san marzano tomatoes with juice, salt and pepper, and stir. Add lobster tail, add the top to the pan and steam for 5 minutes. When lobster has steamed and turned red, add the prawns to steam for 2-3 more minutes. Drop in clams and mussels to the pot, replace the lid for 2-3 minutes.
Toast thickly sliced bread, lay in the bottom of a bowl and add olive oil and garlic. Ladle stew and seafood around and on top of toast.
Top with parsley, lemon zest, and garlic, and EVOO. Serve hot.