Spanish seafood stew with aioli

Ingredients

• Sofrito
• 4 large ripe tomatoes (880g)
• 2 cloves garlic
• 1 small white onion (80g)
• 1 small carrot (70g)
• 1 medium red capsicum (bell pepper) (200g)
• 2 tablespoons olive oil
• 2 teaspoons sherry vinegar
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh mint leaves
• 1/2 teaspoon saffron threads
• 1 teaspoon hot paprika
• 1 teaspoon sweet paprika
• 1/4 cup (60ml) olive oil
• 1 1/2 cup (375ml) dry white wine
• 1 litre (4 cups) fish stock
• 500 grams skinless thick white fish fillet, cutlet or steak
• 400 grams uncooked large prawns (shrimp)
• 350 grams calamari
• 1 kilogram pot-ready mussels
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 3/4 cup (225g) aioli
• 1 loaf white sourdough bread (530g)