In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Stir in the dried thyme and cayenne pepper, cooking for an additional minute until fragrant.

Pour in the white wine, scraping the bottom of the pot to deglaze. Allow it to simmer for about 2-3 minutes until the wine has reduced slightly.

Add the seafood stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.

Stir in the heavy cream and bring the bisque back to a simmer. Add the chopped shrimp and crab meat, cooking for another 5 minutes until heated through.

Season with salt and pepper to taste. Remove from heat and let it cool slightly before serving.

Ladle the bisque into bowls and garnish with fresh parsley before serving.