Oceans Embrace Creamy Crab and Shrimp Seafood Bisque

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, chopped (approximately 1 cup)
• 2 carrots, peeled and chopped (approximately 1 cup)
• 2 celery stalks, chopped (approximately 1 cup)
• 4 cloves garlic, minced
• 1 teaspoon (5 ml) tomato paste
• 1/2 teaspoon (2.5 ml) smoked paprika
• 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for a touch of heat)
• 1/4 cup (60 ml) dry sherry (or dry white wine)
• 6 cups (1.4 liters) seafood stock (or chicken stock if seafood isn’t available)
• 1 (14.5 ounce/411 g) can diced tomatoes, undrained
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and freshly ground black pepper to taste
• 1 pound (450g) cooked crab meat, picked over for shells (lump crab is ideal but claw meat works too)
• 1 pound (450g) large shrimp, peeled, deveined, and chopped
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons (30 ml) heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges
• Crusty bread for serving