1/4 lb Bacon; diced
1 bn Fresh oregano
1/2 c Olive oil
1 bn Fresh marjoram
2 Jalapenos; seeded and diced
1 bn Fresh basil
1 lg Yellow onion; diced
2 qt Fish stock
1/2 bn Celery; diced
2 c Clam juice
1 Green pepper; diced
1 qt Heavy cream
1 Yellow pepper; diced
2 1/2 lb Cleaned and ground conch
2 Banana peppers; diced
2 Pinches Saffron
1 tb Crushed red pepper
Salt; to taste
10 sm New potatoes; diced
Freshly-ground black pepper;
1 qt Peeled; crushed plum
1 c Toasted coconut
1 qt Tomato puree
2 tb Chopped chives
3 Bay leaves
Tabasco sauce
1 bn Fresh thyme

Instructions:
In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.