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Cover salt cod with water by 2 inches and soak for 12 to 24 hours in the refrigerator. Change water several times, tasting water until it no longer has a salty taste. Drain cod in a colanderPlace cod in a saucepan and cover with water. Cook for 8 to 10 minutes, until soft. Drain cod and cut in small pieces. Reserve cooking water.
Cook potatoes in the reserved cooking water. Remove and peel potatoes. Half or quarter potatoes depending on the size. Reserve.
Cut tomatoes and remove seeds. Dice tomatoes and place seeds on a colander to drain. Reserve.
Heat vegetable oil in a large saucepan and sauté chopped onion. Cook onions for 3 minutes, stirring and add blended garlic. Cook stirring. Add diced tomatoes.
When liquid has evaporated, add tomato paste, pepper, half of pepper strips an 1 tablespoon of parsley. Continue stirring, until tender.
Add cooked cod, reserved liquid from tomatoes and water. Add remaining red peppers and olive oil. Reduce heat to simmer. Add potatoes and stir. Correct seasoning. Cover saucepan and simmer.
Serve with white rice and sprinkle with remaining chopped parsley.
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