Can Cun Can; So Can You

DEAR SOS: Can Cun restaurant in Pico Rivera has a Pescado stew that I can’t seem to duplicate. I would appreciate the recipe.

--HELEN

DEAR HELEN: Esther Coronel of Can Cun restaurant sent this simple, quick-as-a-flash recipe for fish lovers. Busy people and calorie counters will like it too.

CAN CUN PESCADO STEW (IT’S A SNAP)

2 tablespoons olive oil

1 small onion, minced

2 cloves garlic, minced

1 (8-ounce) can tomato sauce

5 cups water

1 teaspoon salt

1 bay leaf

2 carrots, thinly sliced

1/4 large cabbage, cut into squares

1 teaspoon garlic powder

1 1/2 pounds sea bass fillet, cut into pieces

2 tablespoons chopped cilantro

Heat oil in large saucepan. Add onion and garlic and saute until tender, 1 to 2 minutes. Add tomato sauce, water, salt, bay leaf, carrots and cabbage and bring to boil. Reduce heat and simmer 5 minutes. Add fish and simmer 5 minutes longer. Garnish with cilantro.

4 servings. Each serving:

250 calories; 1,051 mg sodium; 109 mg cholesterol; 10 grams fat; 14 grams carbohydrates; 26 grams protein; 1.39 grams fiber.

Dessert Worth a Pucker

DEAR SOS: I think this must be the recipe for lemon refrigerator dessert your reader wants. It is originally from the Los Angeles Times of 1964.

--JOANNE

DEAR JOANNE: Thank you so much. Countless readers will pucker up when they see this. And, yes, you can increase the recipe to serve 12 to 24.

LEMON REFRIGERATOR CAKE

1 1/2 (1/4-ounce) envelopes unflavored gelatin

1/2 cup cold water

6 eggs, separated

1 1/2 cups sugar

3/4 cup lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon salt

3 (3-ounce) packages lady fingers, split

1 pint heavy whipping cream, whipped

Flaked coconut

Soften gelatin in cold water. Beat egg yolks with 3/4 cup sugar in top of double boiler. Blend in lemon juice and peel. Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat and stir in softened gelatin.

Beat egg whites with salt until fluffy. Gradually beat in remaining 3/4 cup sugar. Beat until mixture is very stiff. Fold into lemon mixture.

Line bottom and sides of spring-form pan with split lady fingers. Pour in half of lemon mixture. Cover with remaining split lady fingers. Add remaining lemon mixture. Refrigerate at least 4 hours.

When ready to serve, cover with whipped cream and sprinkle with coconut.

6 servings. Each serving:

704 calories; 321 mg sodium; 474 mg cholesterol; 38 grams fat; 83 grams carbohydrates; 12 grams protein; 0.04 gram fiber.

* Handpainted Ivy table and dinnerware from Pallets of Plates, South Pasadena.