In a large pot over medium heat, warm 2 tablespoons of olive oil. Add chopped onions, minced garlic, and diced celery, sautéing them until softened and fragrant, about 5 minutes.

Stir in 1 cup of crab meat and 1 pound of raw shrimp, cooking them just until the shrimp turn a vibrant pink, which should take about 3-4 minutes.

Pour in 1 cup of white wine, using a wooden spoon to scrape the bottom of the pot to release those flavorful bits. Allow the mixture to simmer gently until the wine has reduced by half, about 5 minutes.

Add 4 cups of fish stock and 2 bay leaves along with a sprinkle of thyme. Increase the heat slightly and bring the mixture to a gentle simmer. Let it cook uncovered for 20 minutes.

Reduce the heat to low and stir in 1 cup of heavy cream. Season with salt, pepper, and cayenne to taste, heating through for about 5 minutes without letting it boil.

Ladle the bisque into warm bowls and garnish with fresh parsley or chives. Serve hot alongside crusty bread or buttery crackers.