• Rinse the bacalao fillets in warm water.  Boil the fillets in water for 10 minutes.  Pour off the water, fill the pot with fresh water and boil for another ten minutes.  This is important step to get rid of some of the salt in the bacalao.  Or you can simply soak the codfish overnight in a bowl of water.
• Drain the water from the fish and flake with a fork.  Heat oil in pan, then add onions, pepper. 
• Sauté for about 2-3 minutes on a medium fire, until the onions are soft.  Add tomatoes and pepper and cook for about 10 minutes or until the tomatoes begin to break down. 
• Add flaked bacalao cook for an additional 10 mins.  Add  ackee and stir, breaking into smaller pieces. 
• Cook for an additional 5 minutes or until ackee is warmed and tender, remove from heat.   Sprinkle with scallion.  Serve warm.

Fried Dumpling

• Combine flours, sugar, salt and baking powder in a bowl.  Add margarine and rub into flour until it resembles coarse cornmeal Add water to form a soft dough. 
• Divide dough into 9 even pieces, and form into flattened circles, about 1/2 inch in thickness.  Set aside and allow to sit for 15 mins.
• In a sauté pan, add canola oil to about  1/2 inch deepness.  On a low fire, heat oil.  Add dumplings, and cook for approximately 6 minutes per side until golden brown.
• Remove from oil and set on a plate covered with paper towel.   Repeat until all the dumplings have been fried.  Serve warm.