Crab and Turbot Stew

2 lg. onions, finely chopped
2 tbsp. olive or salad oil
3/4 c. catsup
2 1/4 c. chicken broth (I use unsalted or low-salt)
1 (6 1/2 oz.) can crab meat or equivalent fresh cooked crab
1 inch piece cinnamon stick
1/2 tsp. thyme leaves
1 tbsp. Worcestershire sauce
3 or 4 thin lemon slices
2 lbs. turbot filet (thawed)
(Other very firm whitefish will do)
Lemon wedges & salt, if desired

In 4 quart size kettle cook onion in oil until soft, stirring constantly. Add catsup, broth, cinnamon, thyme, Worcestershire and lemon slices and bring to a boil. Add turbot (cut in bite-sized chunks) and crab meat, cover, and simmer for 15 minutes. Remove and discard lemon slices and cinnamon. Serve in bowls. Garnish with lemon wedges. A green salad and hot French bread accompanying the stew make a hearty and satisfying meal.