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In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
Stir in the flour and cook for about 2 minutes, stirring constantly to create a light roux. Add the tomato paste and cook for another 1–2 minutes to enhance the flavor.
Slowly whisk in the seafood stock to prevent lumps. Stir in the paprika, Old Bay seasoning, thyme, cayenne pepper, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally.
Stir in the chopped shrimp and crab meat, and simmer for about 5 minutes until the shrimp turn pink and are fully cooked. Pour in the heavy cream and white wine (if using) to create a rich and creamy consistency. Taste and adjust seasoning as needed.
Ladle the bisque into bowls and garnish with fresh parsley, chives, or a few extra pieces of shrimp or crab. Serve hot with toasted bread, croutons, or garlic toast for dipping.