Step 1: Preparing the Seafood

If using fresh seafood, ensure the crab meat is free of shells and cartilage. Devein the shrimp and set both aside.

Step 2: Building the Bisque Base

Melt butter in a large pot over medium heat. Add onions, garlic, celery, and carrots. Sauté until they soften, about 5 minutes. Stir in the tomato paste and cook for another minute to enhance its depth of flavor.

Step 3: Deglazing with Wine

Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off while intensifying the broth’s complexity.

Step 4: Adding the Stock and Seasonings

Stir in the seafood broth and seasonings (Old Bay, paprika, cayenne, salt, and pepper). Let the soup simmer for about 10 minutes, allowing the flavors to meld beautifully.

Step 5: Blending for a Smooth Consistency

Use an immersion blender to puree the soup until it reaches a silky consistency. If you don’t have an immersion blender, transfer the mixture in batches to a regular blender, then return it to the pot.

Step 6: Finishing with Cream and Seafood

Reduce the heat to low. Stir in the heavy cream, crab meat, and shrimp. Let it simmer gently for 5 minutes, just enough to warm the seafood without overcooking it.

Step 7: Garnishing and Serving

Ladle the bisque into bowls and garnish with fresh parsley. For an extra touch of elegance, drizzle with a bit of sherry or a dollop of crème fraîche. Serve warm.