Fish Bisque

In a large, heavy pot over medium heat,heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt and pepper, and Old Bay seasoning, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato past coats vegetables, about 2 minutes. Sprinkle flour over and cook till absorbed, 1 minute more. Pour in fish stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. Remove bay leaf and purée soup with immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half fish of choice. Cook until just warmed through, about 5 minutes. Divide among bowls and garnish before serving.