Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside.
Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain.
Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
Garnish with the chiles gueros.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	300.89 Kcal (1260 kJ)
Calories from fat	189.79 Kcal
		% Daily Value*
Total Fat	21.09g	32%
Sodium	245.02mg	10%
Potassium	629.96mg	13%
Total Carbs	26.13g	9%
Sugars	9.91g	40%
Dietary Fiber	4.45g	18%
Protein	4.77g	10%
Vitamin C	24.3mg	41%
Vitamin A	0.6mg	19%
Iron	1.1mg	6%
Calcium	70mg	7%

Amount Per 100 g
Calories	128.5 Kcal (538 kJ)
Calories from fat	81.06 Kcal
		% Daily Value*
Total Fat	9.01g	32%
Sodium	104.64mg	10%
Potassium	269.04mg	13%
Total Carbs	11.16g	9%
Sugars	4.23g	40%
Dietary Fiber	1.9g	18%
Protein	2.04g	10%
Vitamin C	10.4mg	41%
Vitamin A	0.2mg	19%
Iron	0.5mg	6%
Calcium	29.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.