Rose's Seafood Stew - Mississippi River Distilling Company

Ingredients

• River Rose Gin
• 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
• 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