In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of finely chopped celery, 1 cup of finely chopped carrots, and 1 cup of finely chopped onion. Sauté the vegetables for about 5 minutes until softened and fragrant.

Stir in 3 minced garlic cloves and cook for an additional minute, stirring continuously to avoid burning.

Mix in 2 tablespoons of tomato paste, 1 teaspoon of paprika, and optionally 1/4 teaspoon of cayenne pepper for heat. Cook for 1 to 2 minutes, stirring frequently.

Sprinkle 1/4 cup of all-purpose flour into the pot and stir well. Cook for about 2 minutes to remove raw flour taste.

Slowly whisk in 4 cups of seafood or chicken broth and bring to a simmer. Cook for 10 to 12 minutes until bisque thickens.

If using, add 2 tablespoons of sherry and reduce heat to medium-low.

Pour in 1 cup of heavy cream, stirring gently to combine. Add 1 cup of cooked shrimp and 1 cup of cooked crab meat. Heat for about 5 minutes.

Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh herbs.