48 hours before, place the salted cod in a bowl.
Cover with water and place in the fridge.
The next day, drain and rinse the fish.
Cover with water again.
Place in the fridge overnight.
Drain and rinse the fish.
Make sure the fish water is not salty.
If so, you might need to do one more overnight soak.
Shred the fish.
Keep in the fridge until ready to use.
Heat olive oil in a large pot.
Add the onion and cook for 1-2 minutes.
Add the garlic. Cook for 1 minute.
Add the tomatoes and roasted red bell peppers.
Cover slightly, leaving a small opening.
Cook for 10 minutes. Stirring occasionally.
The mixture will have thickened, and the color will be dark.
Meanwhile, boil the potatoes for about 10 minutes, or until fork tender.
Drain the water and set aside until ready to use.
Add the shredded cod into the pot with the tomato mixture.
Add the vinegar, parsley, almonds, and olives.
Stir to combine.
Place the lid on the pot, partially covered, for 10 minutes.
Stir occasionally. Be sure to gently scrape the bottom.
The sauce will be thick, chunky, and delicious.
Lower the heat and add the potatoes and chiles gueros.
Cook for 5 more minutes.
The sauce is not soupy. It should be thick. If it’s too soupy, cook it for another 5 minutes.
Serve with more chile gueros (to decorate), toasted bread, and or rice.