1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrot, cooking until the vegetables are soft, about 5 minutes.
2. Sprinkle the flour over the vegetables, stirring continuously for about 2 minutes to cook out the raw flour taste. This is a trick I learned from countless hours in the kitchen with my family.
3. Gradually whisk in the seafood stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
4. Add the shrimp and cook until they turn pink and opaque, about 3 minutes. Stir in the crab meat, heavy cream, and white wine, allowing the flavors to meld together.
5. Season the bisque with paprika, cayenne pepper, salt, and pepper. Let it simmer for another 5 minutes, allowing the spices to infuse.
6. For a smoother texture, you can use an immersion blender to puree part of the soup, leaving some chunky bits for contrast.
7. Ladle the bisque into bowls, garnishing with fresh parsley. Serve hot and enjoy the comforting embrace of a dish that feels like home.

Remember, the key to this bisque’s deliciousness is patience and love — the same ingredients my abuela used in every meal she prepared.