Tacos de bacalao (salt cod tacos)

A day ahead, soak the salt cod in water, changing the water three times over 24 hours to draw out the salt.

Heat olive oil in a Dutch oven over about medium heat; add chopped onions, stir to coat and cook until lightly browned.

Blend canned tomatoes coarsely, keeping some pieces.

Add the chopped garlic to the ready onions and stir about a minute, until it releases its aroma.

Add the tomatoes, turn the heat up a little and reduce until almost the consistency of tomato paste, to concentrate sweetness.

Blanch the soaked salt cod in boiling water about five minutes to remove the last of the salt and the dried-fish odor, then transfer it to the tomato mixture.

Add sliced green olives, sliced pickled jalapenos, hierbas de olor and the chopped parsley, plus about a cup of water to a marinara-sauce consistency.

Turn the heat down, set the lid askew and simmer 20 to 30 minutes until the cod starts to fall apart.

Flake the cod into fairly small pieces with a wooden spatula.

Add small-diced red skin potatoes, stir, cover and cook about 15 minutes until cooked through; it should hold its shape in a spoon.

Taste; add a little salt only if needed, as the cod retains salt.

Pile onto fresh tortillas and top with pickled jalapenos.