Shrimp and Crab Bisque

Peel the shrimp or prawns and reserve the shells. Cut the meat into small pieces, set in a bowl, cover and refrigerate. Heat the oil in a pot set over medium heat. Add the reserved shells, onion, carrot, celery and garlic and cook, stirring occasionally, until the shells are bright red, about 5 minutes. Add the tomato paste and flour and mix until will combined. add the wine and cook until the mixture is thick. slowly mix in the stock. Add the bay leaf and tarragon, bring to a gentle simmer, and simmer 20 minutes. Strain the mixture through a fine sieve into another pot, pressing on the shells and vegetables with the back of a ladle to squeeze out all the liquid. Bring the bisque to a simmer. Stir in the cream, shrimp and prawn meat and crab, reserving a little of the latter to decorate the top of the soup. simmer a few minutes more, or until the shrimp or prawn is just cooked through. Season the bisque with salt, white pepper and cayenne. Divide the brandy, if using, among 4 heated bowls (it works out to 1 Tbsp per bowl). Pour in the bisque, garnish with reserved crabmeat and chopped parsley, and serve. Note: if using frozen or canned crabmeat, be sure to squeeze out as much moisture as you can before using.