In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon.
In the center of a 6-inch square piece of cheesecloth, place the allspice, bay leaves, and thyme. Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.
To the fat in the pan, add the onions, celery, carrots, and bell peppers and cook over medium-high heat, stirring, until soft, about 4 minutes. Add the hot pepper and garlic and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the stock and potatoes and bring to a boil. Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes. Add the conch and cook until the meat is tender, about 20 minutes.
Remove from the heat and discard the bouquet garni. Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.
Ladle into soup bowls with several fritters served in each bowl. Serve hot.
Yield: 6 to 8 servings