Rinse the cod in fresh water to remove excess salt and soak it for two hours. Change the water, rinse it again and soak it overnight.
Remove the cod from the soak and bring it to a boil in fresh water for about 20 minutes until it softens. Drain it and let it cool.
If cod have skin and bones, clean the cod by removing all the skin and bones and cut into small pieces.
Peel the potatoes and cut them into slices about ½ inch thick.
Cut the onion and sliced green peppers.
Drain the can of pimentos and cut them into thin strips
Combine garlic, paprika with vinegar and dry wine.
Using a pan with a lid add half the oil.
Place the potato slices until the bottom is covered. Distribute the cod on top of the potatoes and on the cod the slices of onion and green pepper.
Toss the garlic and paprika mixture with vinegar and dry wine. Bathe everything with the tomato puree, chipotle sauce and the remaining oil.
Cover the casserole and put it on low heat for 25 or 30 minutes until the potatoes are very soft but firm. Uncover and distribute over the olives and pimentos cut into thin strips.
Serve in the same pot, with white rice and fried sweet plantains.