Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado

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1 cup dried shrimp

1/4 cup dende (palm oil) or olive oil, plus 1 tablespoon

2 Spanish onions, small dice

2 cloves garlic, chopped

1 fresh jalapeno, finely chopped

1 cup cashews nuts, finely chopped

1 cup blanched almonds, finely chopped

1 cup fish stock or clam juice

3 cups thin coconut milk

1 (8 to 10-ounce) sea bass fillet

1 pound medium-size shrimp, shelled and deveined

1/4 cup chopped cilantro

Serving suggestion: cooked white rice