Servings: 6

For the Seafood Bisque: subheading: For the Seafood Bisque:
1/2 pound shrimp, peeled and deveined ½ pound shrimp, peeled and deveined
1/2 pound crab meat, preferably lump ½ pound crab meat, preferably lump
2 tablespoons butter 2 tablespoons butter
1 onion, finely chopped 1 onion, finely chopped
1 carrot, finely diced 1 carrot, finely diced
2 stalks celery, finely diced 2 stalks celery, finely diced
3 cloves garlic, minced 3 cloves garlic, minced
1/4 cup tomato paste ¼ cup tomato paste
3 cups seafood or fish broth 3 cups seafood or fish broth
1 cup heavy cream 1 cup heavy cream
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon dried thyme 1 teaspoon dried thyme
Salt and pepper to taste Salt and pepper to taste
Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
For Thickening: subheading: For Thickening:
2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Prepare the Seafood: subheading: Prepare the Seafood:
Cook the shrimp in a pot of boiling water for 2 to 3 minutes until they are pink and opaque.
Remove, cool, and chop roughly.
Set aside.
Sauté Vegetables: subheading: Sauté Vegetables:
In a large pot, melt butter over medium heat.
Add onion, carrot, celery, and garlic.
Cook until the vegetables are softened, about 5 to 7 minutes.
Add Flavor Base: subheading: Add Flavor Base:
Stir in tomato paste, paprika, and thyme.
Cook for another 2 minutes.
Make the Bisque: subheading: Make the Bisque:
Sprinkle flour over the vegetables and stir to combine.
Gradually add seafood broth, stirring continuously to prevent lumps.
Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.
Add Seafood and Cream: subheading: Add Seafood and Cream:
Add the chopped shrimp and crab meat to the pot.
Pour in the heavy cream and stir to combine.
Cook for an additional 5 minutes, or until everything is heated through.
Adjust seasoning with salt and pepper.
Serve: subheading: Serve:
Ladle the bisque into bowls and garnish with chopped parsley.