ingredients

1. Half a pound of shrimp, peeled, deveined, and chopped
2. 1/2 pound of lump crab meat
3. 4 sticks of butter
4. 1 small onion, chopped up small 2 garlic cloves, minced
5. 2 tablespoons of regular flour
6. 1 cup chicken or fish broth
7. 1 cup of heavy cream
8. One cup of whole milk
9. 1/2 cup of dry white wine
10. 1/4 cup of tomato paste
11. Half a teaspoon of Old Bay
12. Half a teaspoon of pepper
13. 1/4 teaspoon of cayenne pepper (for added heat, if you want)
14. To your taste, add salt and black pepper.
15. Two tablespoons of chopped fresh parsley
16. Orange pieces (to serve)

Set of tools:

1. Dutch oven or big pot
2. Whisk
3. Using spoons and cups to measure
4. Knife and cutting board
5. Spoon or tool made of wood

How to Do It:

• Heat up the essential oils:
  Set the butter on medium heat in a big pot or Dutch oven.
  It will take about 5 minutes of cooking after adding the finely chopped onion until it turns clear.
  After you add the chopped garlic, cook for another minute or two until the garlic smells good.
• Do the Roux:
  Add the flour to the onion and garlic mixture and keep stirring to make a roux.
  Keep stirring the roux for about two minutes, or until it turns a light golden brown color.
• Put in the liquids:
  Slowly whisk in the chicken or fish broth, making sure there are no lumps.
  Mix the dry white wine, heavy cream, and whole milk with a whisk.
  Paprika, salt, black pepper, red pepper (if using), and tomato paste should all be mixed in.
• Simmer the Bisque: Slowly heat the ingredients together while turning them every now and then.
  Allow the bisque to cook slowly for 15 to 20 minutes. This will let the flavors blend and the soup get a little thicker.
• Seafood: To the soup, add the chopped shrimp. Cook for three to four minutes, or until the shrimp is pink and opaque.
• Slowly add the lump crab meat, being careful not to break it up too much.
• Simmer for another two to three minutes, or until the fish is fully heated.
• Change the Seasoning and Serve: Give the soup a taste and add more salt and black pepper if you think it needs it.
  Put the soup into bowls and top them with chopped fresh parsley.
• Right away, serve with lemon wedges on the side.