Rinse fish filets and place in a large bowl with enough water to cover. Soak for 36 hours, replacing water 4-5 times until fish has released most salt. Drain and shred into small pieces with two forks. Keep refrigerated until ready to use.

Roast tomatoes on a comal over high heat. Turn with tongs until char spots appear. Transfer to a blender. Add ¼ piece of onion, 2 garlic cloves and 1/3 of the roasted bell peppers.  Blend until smooth.

Boil potatoes in enough water to cover for 15 minutes, covered. Drain, let cool and peel. Set aside.

Heat olive oil in a 6-quart Dutch oven over medium heat. Add remaining garlic cloves. Fry for a few minutes, until cloves are golden brown. Remove with a slotted spoon and discard.

Add remaining sliced onion to hot oil. Fry for 4 minutes, pour in sauce, add guero chiles and simmer for 45 minutes, stirring every few minutes. Add ½ cup parsley, remaining roasted bell pepper, shredded cod, potatoes, olives, capers and almonds. Simmer for 30 minutes. Season with salt and continue simmering for 15 minutes more, stirring every few minutes.

Scoop bacalao on serving plates, garnish with fresh parsley and serve with bolillos or French dinner rolls.