Hashed Seafood Mélange from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 1 pound lump crabmeat, picked over to remove any bits of shell or cartilage
• 1 pound fillets or deboned steaks of firm nonoily fish
• 3 garlic cloves, minced
• ¼ cup fresh Italian parsley leaves, chopped
• 3 Pickled jalapeño chiles, seeded and finely chopped
• Salt (optional)
• 2 large ripe tomatoes (about 1 pound total), peeled, seeded, and finely chopped
• 1 large white onion, finely chopped
• 5 fresh thyme sprigs or 1 teaspoon crumbled dried thyme
• 2 tablespoons butter
• 3 tablespoons capers, rinsed and finely chopped
• 1 cup pimiento-stuffed green olives, finely chopped
• 8 ounces shrimp in the shell (any size)
• 2 tablespoons olive oil
• 4 bay leaves
• 2 cups Basic Fish Stock or water