Sauté the Aromatics: Melt the butter in a large, heavy-based pot or Dutch oven over a medium heat. Add the chopped shallots and celery, and cook gently for 6-8 minutes, stirring occasionally, until they are soft and translucent but not browned. Add the minced garlic and cook for another minute until fragrant.

Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste. This step is crucial for thickening the bisque and giving it body. The mixture will look like a thick paste.

Deglaze the Pan: Pour in the brandy. Stir vigorously with a wooden spoon or whisk to scrape up any browned bits from the bottom of the pan. Let it bubble and reduce for about a minute. Then, pour in the white wine and continue to stir until it has mostly evaporated, about 2-3 minutes.

Simmer the Base: Gradually pour in the seafood stock while whisking constantly to prevent any lumps from forming. Add the tinned tomatoes, smoked paprika, and cayenne pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavours to meld together.

Blend Until Silky: Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and velvety. What works best for me is tilting the pot slightly to ensure the blender head is fully submerged, which minimises splashing. If you don't have an immersion blender, let the soup cool slightly before carefully transferring it in batches to a traditional blender.

Add Cream and Seasoning: Return the pot to a low heat. Pour in the double cream and stir until fully combined. It's important not to let the soup boil after this point, as it could cause the cream to split. Season generously with salt and black pepper to your taste.

Warm the Seafood: Gently stir in the cooked crab meat and most of the cooked prawns, reserving a few for garnish. Let them warm through in the gentle heat of the bisque for 2-3 minutes. Do not let the soup simmer, as this can make the seafood tough.

Serve and Garnish: Ladle the hot bisque into warm bowls. Garnish with the reserved prawns, a sprinkle of fresh dill or chives, and an extra pinch of smoked paprika. Serve immediately with warm, crusty bread.