Soak cod in several changes of cold water for 24 hours or as needed to remove salt. Drain and place in saucepan with water just barely to cover. Bring to boil, then drain immediately; cool and flake, discarding any skin or bones. Refrigerate until use.

Boil potatoes until tender. Peel; cut into chunks.

In dry skillet over medium heat, lightly roast ancho chilies; split and remove seeds and stems. Place chilies in blender; pour in 1/2 cup/125 mL boiling water and soak until soft, about 10 minutes. Purée. Reserving juice, drain tomatoes; add to blender and purée. Strain mixture through fine sieve; set aside. (If using ancho chili powder, add to tomatoes in blender, omitting water.)

In Dutch oven or large skillet, heat oil over medium heat; add onion and garlic and fry, stirring, until onion is soft and translucent. Stir in salt, cinnamon and cumin; fry for 1 minute. Add ancho mixture; fry, stirring, until fragrant and thickened, about 8 minutes.

Stir in reserved tomato juice, all but 2 tbsp/30 mL of the parsley and all the almonds. Reduce heat, cover and simmer for 10 minutes. Stir in cod, olives, raisins (if using), capers and 1/2 cup/125 mL water; simmer, covered and stirring occasionally, adding water if sauce is too thick or sticking to the pot, for 15 minutes.

Stir in potatoes, güero and roasted red peppers; simmer, covered, until peppers are tender and potatoes are hot, 15 to 20 minutes. Garnish with remaining parsley.

Makes 8 servings.