Creamy Crab Bisque

Sauté Aromatics: Melt butter in a large, heavy-bottomed pot over medium heat. Add onion and celery; sauté, stirring occasionally, until softened (about 7 minutes). Season with ½ tsp. salt and a few grinds of black pepper. Stir in Old Bay seasoning, followed by garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and evenly incorporated.
Create Roux: Sprinkle flour over the vegetable mixture and stir continuously for 30 seconds to form a light roux, ensuring no raw flour remains.
Deglaze and Simmer: Gradually pour in fish stock (or broth) and white wine, stirring to combine. Add bay leaf and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered for 30 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
Blend Soup: Remove and discard bay leaf. Working in batches, carefully transfer half of the soup to a blender and purée until completely smooth. Pour into a clean bowl. Repeat with the remaining soup. Return all blended soup to the pot.
Note: Use caution when blending hot liquids to avoid splattering.
Finish with Cream and Crab: Stir in heavy cream and half of the crabmeat. Warm the bisque over medium-low heat for 5 minutes, stirring gently, until heated through. Avoid boiling to prevent curdling.
Serve: Ladle bisque into bowls. Garnish with remaining crabmeat and a sprinkle of fresh parsley. Serve immediately with crusty bread or oyster crackers.