Preparation:

Step 1:

Begin by preparing your seafood. Ensure that the shrimp is peeled, deveined, and chopped into bite-sized pieces. The crab meat should be free of any shell pieces. Set the seafood aside while you prepare the bisque base.

Step 2:

In a large pot, melt the butter over medium heat along with the olive oil. This combination prevents the butter from burning. Add the finely chopped onion, carrot, and celery, cooking until they soften and become fragrant, about 5-7 minutes. Stir occasionally to avoid browning.

Step 3:

Once the vegetables are softened, add the minced garlic and cook for an additional minute until fragrant. Then, sprinkle the flour over the vegetables, stirring constantly. The flour will help thicken the bisque, so cook it for 2-3 minutes to remove the raw taste.

Step 4:

Gradually pour in the white wine, stirring continuously. The mixture will thicken quickly. Cook for about 2 minutes to let the alcohol evaporate, leaving behind a rich flavor.

Step 5:

Slowly add the seafood stock, stirring as you go to ensure the liquid is well incorporated with the vegetable and flour mixture. Add the bay leaf, Old Bay seasoning, smoked paprika, salt, and pepper. Let the bisque simmer for 15 minutes, allowing all the flavors to meld together.

Step 6:

Once the broth has developed its flavor, reduce the heat to low and stir in the heavy cream. Bring the bisque back to a gentle simmer, stirring frequently to ensure it doesn’t scorch at the bottom.

Step 7:

Add the shrimp and crab meat to the pot. Simmer gently for 5-7 minutes until the shrimp is fully cooked and the crab is heated through. Be careful not to boil the bisque at this stage, as it can cause the seafood to become rubbery.

Step 8:

Once the seafood is cooked, taste the bisque and adjust the seasoning if needed. You may wish to add a little more salt, pepper, or Old Bay seasoning at this point.

Step 9:

Remove the bay leaf and discard it. Ladle the bisque into bowls, garnishing each serving with a sprinkle of fresh parsley and a lemon wedge on the side for a touch of brightness.