FIRST STEP: PREPARE THE SOUP BASE

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
2. Add the Aromatics: Stir in the bay leaf and dried thyme, letting the spices bloom for a minute to release their fragrance.
3. Deglaze with Stock and Tomato Paste: Add the seafood stock and water to the pot, followed by the tomato paste. Stir well to combine and dissolve the paste into the liquid. Bring the mixture to a simmer and let it cook for about 30 minutes. This will allow the flavors to meld together and intensify.
4. Season the Broth: Taste the broth and season with salt and pepper to your preference. Remove the bay leaf from the pot once the soup base is ready.

SECOND STEP: COOK THE SEAFOOD

1. Prepare the Shrimp: While the broth is simmering, heat a separate skillet over medium heat with a little olive oil. Add the shrimp and season with paprika, salt, and pepper. Sauté for about 3-4 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.
2. Cook the Crab or Lobster (if using): If you’re using fresh lobster or crab meat, sauté it in the same skillet for about 2-3 minutes to bring out the flavor. If you’re using pre-cooked crab meat, simply add it to the soup base later.

THIRD STEP: PUREE THE SOUP

1. Blend the Broth: Once the broth has simmered and the vegetables are tender, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly before blending to avoid splashing.
2. Strain the Soup (Optional): For an extra smooth bisque, you can strain the soup through a fine mesh sieve to remove any remaining vegetable bits.

FOURTH STEP: FINISH THE BISQUE

1. Add the Cream: Pour the heavy cream into the pureed soup and stir to combine. Bring the soup back to a gentle simmer. Let it cook for about 5 minutes to thicken and create a creamy consistency.
2. Reintroduce the Seafood: Add the cooked shrimp, crab, or lobster meat to the bisque, allowing the seafood to warm through for about 3-4 minutes. Stir gently to incorporate.
3. Taste and Adjust Seasoning: Taste the bisque one last time and adjust the seasoning with additional salt, pepper, or paprika as needed.

FINAL STEP: SERVE AND GARNISH

1. Serve the Bisque: Ladle the seafood bisque into warm bowls, ensuring each serving has a generous amount of seafood.
2. Garnish: Sprinkle with freshly chopped parsley, chives, or any other garnish you prefer. Serve with lemon wedges on the side for a citrusy kick.
3. Enjoy: Serve the bisque with warm, crusty bread or crackers for dipping. The rich, smooth texture of the soup pairs wonderfully with the crunch of bread.