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Paleo Seafood Stew with Dill

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4


  • 500 gram mixed seafood, fresh or frozen (Defrost the frozen one before cooking.)
  • 1 onion finely chopped
  • 2 celery sticks finely sliced
  • 1 clove garlic crushed
  • 3 tbsp olive oil
  • 180 ml Chardonnay or other dry white wine
  • 300 ml chicken stock
  • 1 tbsp tapioca flour
  • 4 tbsp Greek style coconut yogurt
  • 1.5 tbsp dill chopped
  • 4 slices gluten free toasts
  • Salt and pepper
  • Some dill leaves for decoration


  • 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!