Canarian style codfish in onion sauce with almonds

First, drain the water and dry it well with a cloth (the desalting time varies depending on the amount of salt and the thickness of the fish). The best parts are those of the back, which are always thick, not yellow but white.
Heat the oil in a pan (if we are going to do it in the oven) or in a large pot with a lid. We pass the cod in flour powder and almond powder. It is fried on both sides until golden brown. Remove. In the same oil, we make a frying with which we will add in order: the garlic; when browning, onions and spices; when browning, the peppers; and later, tomatoes; and is allowed to reduce. After a few minutes, add the wine and a tablespoon of red vinegar (which in the Canary Islands we call macho).
Add salt to taste and cook over medium heat until cooked.
We pass the cod through the almond powder, mixed with flour, and fry it on both sides. Then, we put the cod with the skin facing up inside the onion, heat over high heat so that the cod is finished cooking and decorate with chopped parsley.
Green hot pepper is not usually cooked in the stew. It is served as an accompaniment to the dish, for those who like to give it more strength.