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
, 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.