Heat olive oil in a large (26 cm diameter) frying pan. Add chopped onion, sliced celery sticks and cook on medium heat for about 8 minutes, until soft. Stir frequently. Don’t burn and overcook.
Add crushed garlic and cook for 1 minute.
Add the wine and simmer on high heat until reduce in half.
Mix tapioca flour with 2 tbsp cold water in a small bowl. Add to the onion mixture with the chicken stock together. Simmer about 5-6 minutes, until thickened. Stir frequently.
Add the seafood. (Defrost the seafood before cooking if you are not using fresh.) Simmer for some minutes until the raw prawn is pink.
Add chopped dill and the Greek style coconut yogurt. Stir and cook for 1-2 minutes, until is creamy.
Serve with gluten free toasts and decorate with a small dill leave on the top. Enjoy!