Snapper and Shrimp Veracruz

INGREDIENTS 4 tablespoons unsalted butter 1 medium onion, chopped 1 (8-ounce) container sliced mushrooms 1/2 green bell pepper, chopped 1/2 fresh jalapeno pepper, chopped 1 (14 3/4-ounce) can tomato puree 1 (14 3/4-ounce) can diced tomatoes, drained 1/2 cup dry white wine 4 tablespoons chili sauce 2 tablespoons lemon juice 1 tablespoon fresh parsley, chopped 4 garlic cloves, minced 1/2 tablespoon dried thyme 1/4 teaspoon