you put in red and green peppers and tomatoes...all roasted....why are you surprised that the stock is brownish red?
I would expect that.
Linda C

Okay, well that's cool. I wasn't sure what to expect, but I thought it would be a lighter color.

I added a squirt of lemon juice before I put it into containers in the freezer, too.

Thanks, Linda. I knew someone here would know the answer!

Linda

I've never put green peppers in my seafood stock, but I suspect that Linda is correct. Red & Green make brown :-) My seafood stock has always had a pinkish tone from lobster shells.

Alexa

That makes sense. But seriously, I used maybe a total of 1/4 cup of peppers combined. Just a little for 12 cups of stock.

All of the methods I read said to just use what vegetables you had, so that is what I did.

Alexa what do you use to make your pink stock? That was more the color I was expecting.

Linda

Linda, I used this recipe last year and it was wonderful.

Here is a link that might be useful: Seafood stock

This is the basic recipe I use. One of the other things not in this recipe that I do is make sure I have at least a few girl lobsters and use the lobster roe in the stock which lends a beautiful rosy glow :-)

Alexa

********************************************************

How to Make Shellfish Stock
Ingredients
4-6 cups shellfish shells, from shrimp, lobster, and/or crab
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 Tbsp tomato paste
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt
Method

1 Break thick shells (lobster and crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush. Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab). Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor).
Put the shells in a large stock pot and cover with an inch (but no more than an inch) of water.

2 Put the stove temperature on medium high and slowly heat the shells in the water. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium. Do not let it boil. You want to maintain the temperature at just below a simmer, where the bubbles just occasionally come up to the surface. Do not stir the shells. Stirring will muddy up the stock. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large slotted spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.
3 Put the thyme, bay leaves, and parsley in cheese cloth. Secure with kitchen string to make a bouquet garni.
4 Once the stock has stopped releasing foam, you can add the wine, onions, carrots, celery, tomato paste, herb bouquet garni, and peppercorns. Bring to a low simmer and reduce heat so that the stock continues to simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

5 Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl. Pour the stock into the strainer. Discard the solids. Either use the stock right away, or cool for future use. If you aren't going to use in a couple of days, freeze (remember to leave some head room at the top of your freezer container for the liquid to expand as it freezes.)
Makes 2-3 quarts.

HA! I should have clicked on Peppis link - it is the same one I use, I jsut have it saved as a doc on my computer.

Alexa

LOL, Alexa! I was reading your recipe and thinking it sounded VERY familiar!

Thanks, ladies...next time I'll use a recipe. That recipe!

Linda