Recipe courtesy of Norman Van Aken
Print
Total:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:
12 servings

Ingredients

  • 1/4-pound slab bacon, rind removed, diced
  • 1/4 cup olive oil
  • 6 cloves garlic, sliced
  • 2 jalapeno, seeds and stems removed, minced
  • 1 large Spanish onion, peeled and diced
  • 4 celery stalks, cleaned and diced
  • 1 large carrot, peeled and diced
  • 1 bulb fennel, diced
  • 1 yellow pepper, seeds and stem removed, diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh marjoram
  • 2 tablespoons chopped fresh basil
  • 3 bay leaves
  • 1 tablespoon crushed red pepper
  • 4 cups peeled plum tomatoes, thoroughly crushed
  • 2 cups tomato sauce
  • 10 cups shellfish or chicken stock
  • 2 1/2 pounds cleaned and ground conch meat
  • 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
  • Hot red pepper sauce

Directions

In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.

Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

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