Fish Stew in Salsa Verde Coconut Broth - Las Palmas Sauces

Ingredients

• 1 small white onion, thinly sliced
• 1 lb tomatoes, coarsely chopped
• 1 tsp ground coriander
• 1 cup Mild Green Enchilada Sauce
• 2 cup fish broth or water
• 1/4 cup coconut milk
• 1 1/2 tsp salt
• 2 lb skinless snapper, grouper or mackerel fillets, cut into 1-inch pieces
• fresh cilantro, chopped