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