Conch Chowder

Ingredients

• 1 tablespoon olive oil
• 3 ounces slab bacon, chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1/2 green pepper, seeded, deribbed and chopped
• 1/2 red pepper, seeded, deribbed and chopped
• 1/2 yellow pepper, seeded, deribbed and chopped
• 1 poblano pepper, seeded, deribbed and chopped
• 1/2 jalapeno pepper, seeded, deribbed and chopped
• 4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration
• 1 1/2 cups canned tomato puree
• 1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped
• 1 1/2 cups fish stock
• 2 1/2 cups clam juice
• 1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
• Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes
• Tabasco sauce to taste