1) In a medium saucepan, add the celery, onion and butter stirring occasionally until tender for about 10 minutes. When tender add the garlic and saut for another 3-4 minutes. Stir in the flour and cook for about 5 minutes to take out the flour taste then add the potatoes, half and half.

2) Let simmer over medium heat for another 5 minutes. Stir in the fish stock, parsley and all of the seasonings then let this cook for another 10 minutes and it gets thick and bubbly.

3) Add the shrimp meat and simmer for another 10 minutes.

4) Side Note: My husband and I decided that even though this bisque was amazing the way it was it could also benefit from some smoky bacon. So next time, I will cook up some bacon pieces then set them aside and cook the onion and celery in the bacon drippings. Once the bisque is ladled into bowls, sprinkle the top with the crispy bacon.