Sauté the Vegetables:

In a large pot, melt the butter over medium heat.

Add the chopped onion, garlic, celery, and carrot. Cook until tender, about 5-7 minutes.

Make the Roux:

Stir in the flour and cook for 2 minutes, until the mixture is well combined and slightly golden.

Add Liquids and Seasonings:

Gradually whisk in the seafood or chicken broth, ensuring no lumps remain.

Add the heavy cream, milk, white wine, tomato paste, bay leaf, paprika, cayenne pepper, salt, and pepper.

Bring to a boil, then reduce the heat and simmer for 15 minutes.

Add Seafood:

Add the shrimp and crab meat to the pot. Cook for 5-7 minutes, until the shrimp are pink and cooked through.

Blend the Bisque:

Remove the bay leaf and discard.

Use an immersion blender to blend the bisque until smooth and creamy. For a chunkier texture, blend only a portion of the soup.

Serve:

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with fresh parsley.