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Instructions:
Sauté the Vegetables: In a large saucepan over medium heat, melt the butter. Add the chopped onion and celery, and sauté until the vegetables start to soften, about 5 minutes.
Make the Base: Gradually stir in the flour, mixing well for about 2 minutes. This will help create a roux.
Combine Ingredients and Seasonings: Slowly add the seafood stock, whisking to combine. Then add the heavy cream, white wine (if using), tomato paste, Old Bay seasoning, paprika, salt, pepper, and the bay leaf. Bring to a gentle boil.
Simmer the Bisque: Reduce the heat to low and let the mixture simmer for about 20 minutes, allowing the flavors to meld.
Add the Seafood: Once the broth is simmering, add the shrimp. Cook for 3-4 minutes until they turn pink. Then add the crab meat and continue cooking for another 2 minutes, or until heated through.
Finish and Serve: Remove the bay leaf. Garnish with chopped fresh parsley. Serve hot in bowls, adjusting the seasoning if necessary, and enjoy!
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