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Rose’s Seafood Stew

Prep Time15 minsCook Time45 minsCategory
Spirit
 River Rose Gin
Ingredients
For the broth
 4 cups clam juice or fish stock
 ½ cup dry white wine
 1 bay leaf
 1 fresh thyme sprig
 1 fresh Italian parsley sprig
 5 whole black peppercorns
 1 cup River Rose Gin
for the stew
 1 (28-ounce) can whole peeled tomatoes
 3 tbsp olive oil
 2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
 1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
 2 medium garlic cloves, minced
 Kosher salt
 Freshly ground black pepper
 ½ cup cup dry white wine
 2 lbs mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
 1 lb mixed shellfish and littleneck clams, scrubbed and soaked in several changes of cold water
 2 tbsp coarsely chopped fresh tarragon leaves
 2 tbsp coarsely chopped fresh Italian parsley leaves
 1 cup aioli (optional)
 Crusty French baguette, for serving
Directions
for the broth
1

Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat.

2

Reduce the heat to low and simmer until the flavors meld, about 30 minutes.

3

Strain through a fine-mesh strainer into a medium saucepan and keep warm.

for the stew
4

Drain the tomatoes and discard the liquid.

5

Using your hands and working over a medium bowl, break the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set aside

6

Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering.

7

Add the leeks and fennel and cook, stirring occasionally, until the leeks are translucent and the fennel has softened, about 5 minutes.

8

Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute more

9

Add the wine and let simmer until nearly evaporated, about 3 minutes.

10

Add the reserved tomatoes (along with their seeds and juices) and the warm broth, stir to combine, and bring to a boil.

11

Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to 3 minutes.

12

Meanwhile, season the fish lightly with salt and pepper.

13

Gently submerge the fish in the broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork and the clams open, about 8 to 10 minutes.

14

Taste and season with additional salt and pepper as needed.

15

Sprinkle with the fresh herbs, add the River Rose Gin then ladle into bowls, and (if you choose) top each with a dollop of aioli.

16

Serve with the baguette.

Ingredients

Spirit
 River Rose Gin
Ingredients
For the broth
 4 cups clam juice or fish stock
 ½ cup dry white wine
 1 bay leaf
 1 fresh thyme sprig
 1 fresh Italian parsley sprig
 5 whole black peppercorns
 1 cup River Rose Gin
for the stew
 1 (28-ounce) can whole peeled tomatoes
 3 tbsp olive oil
 2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
 1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
 2 medium garlic cloves, minced
 Kosher salt
 Freshly ground black pepper
 ½ cup cup dry white wine
 2 lbs mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
 1 lb mixed shellfish and littleneck clams, scrubbed and soaked in several changes of cold water
 2 tbsp coarsely chopped fresh tarragon leaves
 2 tbsp coarsely chopped fresh Italian parsley leaves
 1 cup aioli (optional)
 Crusty French baguette, for serving

Directions

Directions
for the broth
1

Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat.

2

Reduce the heat to low and simmer until the flavors meld, about 30 minutes.

3

Strain through a fine-mesh strainer into a medium saucepan and keep warm.

for the stew
4

Drain the tomatoes and discard the liquid.

5

Using your hands and working over a medium bowl, break the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set aside

6

Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering.

7

Add the leeks and fennel and cook, stirring occasionally, until the leeks are translucent and the fennel has softened, about 5 minutes.

8

Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute more

9

Add the wine and let simmer until nearly evaporated, about 3 minutes.

10

Add the reserved tomatoes (along with their seeds and juices) and the warm broth, stir to combine, and bring to a boil.

11

Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to 3 minutes.

12

Meanwhile, season the fish lightly with salt and pepper.

13

Gently submerge the fish in the broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork and the clams open, about 8 to 10 minutes.

14

Taste and season with additional salt and pepper as needed.

15

Sprinkle with the fresh herbs, add the River Rose Gin then ladle into bowls, and (if you choose) top each with a dollop of aioli.

16

Serve with the baguette.

Rose’s Seafood Stew
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Mississippi River Distilling Company

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