Servings: 10

Half a pound of bacon diced Half a pound of bacon diced
¼ - ⅓ cup of diced onion ¼ to ⅓ cup of diced onion
¼ - ⅓ cup of diced celery ¼ to ⅓ cup of diced celery
1 pound of haddock fillets or bits, fresh or frozen 1 pound of haddock fillets or bits, fresh or frozen
1.5 cups fresh or frozen shrimp 1.5 cups fresh or frozen shrimp
1.5 cups fresh or frozen scallops 1.5 cups fresh or frozen scallops
1.5 cups fresh or frozen cooked diced lobster meat (can be substituted by crab meat) 1.5 cups fresh or frozen cooked diced lobster meat (can be substituted by crab meat)
1 can of clams (reserve juice) 1 can of clams (reserve juice)
1 can of salmon (reserve juice) 1 can of salmon (reserve juice)
6 cups potatoes diced in large chunks 6 cups potatoes diced in large chunks
2 to 4 heaping tablespoons of Summer Savoury 2 to 4 heaping tablespoons of Summer Savoury
Heaping teaspoon of Better Than Bouillon Lobster Base (optional) Heaping teaspoon of Better Than Bouillon Lobster Base (optional)
2 - 3 cups of blend, coffee cream or whipped cream 2 to 3 cups of blend, coffee cream or whipped cream
⅛ cup of butter ⅛ cup of butter
Instant mashed potato flakes or cornstarch slurry (to taste - optional) Instant mashed potato flakes or cornstarch slurry (to taste - optional)

Fry the onions, celery and bacon on sauté until the bacon is crispy, about 4 minutes once the IP reads hot. Bacon grease can be drained if you find it excessive. I don’t drain as it helps flavour the broth.
Add a bit of water (or white wine) to the pan to deglaze.
Add the diced potatoes, roughly half way up the 6 quart pot. Your fish and potato mixture should be roughly half and half by volume. I eyeball the amounts.
Barely cover the potatoes with water (between 2 to 3 cups - you could also use vegetable broth for more flavour) and add your summer savoury and Better than bouillon (if using)
Add the juices of the clams and of the salmon to the pot.
Add the frozen or fresh seafood on top. The contents shouldn't be past the maximum fill line.
Pressure cook for 4 minutes. It takes about 20 minutes to come to pressure using frozen fish.
Do a quick release after 10 minutes. If using fresh unfrozen fish, 5 minutes would be enough. Stir the pot to flake up the fish.
Add the canned clams and flaked up salmon. The potatoes should be ever so slightly overcooked which helps thicken the broth.
Add instant mashed potato flakes or cornstarch slurry if you like a slightly thicker broth.
Add your blend and butter and stir until melted.
Serve and enjoy!!

I am not the creator of this recipe; Leslie Schnare Harnish of Nova Scotia, Canada, is. With her permission, I copied it here for everyone to enjoy!  I am not the creator of this recipe; Leslie Schnare Harnish of Nova Scotia, Canada, is. With her permission, I copied it here for everyone to enjoy!
Notes from Élisabeth Vigneault: it takes about 1h-1h15 to prepare everything with FRESH seafood (I like my bacon really crispy, so I cook it a bit longer). I would add approximately 15-30 minutes if using frozen seafood.  Notes from Élisabeth Vigneault: it takes about 1h-1h15 to prepare everything with FRESH seafood (I like my bacon really crispy, so I cook it a bit longer). I would add approximately 15 to 30 minutes if using frozen seafood.