Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

Finely chop the onion, roughly chop 6 cloves of garlic and finely chop the red bell pepper

Add the chopped vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the white wine, mix together and simmer

Once the alcohol has cooked off, about 3 minutes, add in the canned tomato sauce, the chopped parsley and season with sea salt & black pepper, mix together, then lower to a low medium heat and simmer

Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes

While the pasta is cooking and the tomato sauce is simmering, make the aioli, add in the mayonnaise into a bowl, finely grate in 2 cloves garlic, add in the lemon juice, 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, whisk together, also add the cod fillets over paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into bite-size pieces

About 5 minutes before the pasta is cooked al dente, add the cod pieces into the simmering tomato sauce, mix together, then place a lid on the pan

Once the pasta is cooked al dente, reserve a little water and set aside, then drain the pasta into a colander

Once the cod is cooked through in the sauce, about 5 minutes, turn off the heat, add in the pasta, gently mix together until well mixed

Transfer into serving dishes, add a dollop of the aioli over the pasta and sprinkle with chopped fresh parsley, enjoy!