French Seafood Bisque with Baguette

Name: French Seafood Bisque with Baguette
Ingredients: 1 small yellow onion, halved, divided; 3 small celery stalks, divided; 5 cups water, plus more if needed; 1 fresh or dried bay leaf; ¼ teaspoon black pepper; 1 ¼ teaspoons kosher salt, divided, plus more to taste; 8 ounces unpeeled raw extra-large shrimp; 4 ounces Prince Edward Island (PEI) mussels, scrubbed and debearded; 4 ounces bay scallops, side muscles removed and reserved; 3 ounces cleaned small squid tubes and tentacles, tubes cut into 1/4-inch rings, tentacles left whole; ¼ cup olive oil or unsalted butter; 3 medium carrots, roughly chopped (about ½ cup); 2 tablespoons tomato paste; 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish; 1 teaspoon roughly chopped fresh thyme; ¾ teaspoon smoked paprika; ¼ teaspoon crushed red pepper, or more to taste; 3 medium garlic cloves, smashed; ½ cup heavy cream; Baguette, for serving