Name: Vegetable and Seafood Rice Bowl
Ingredients: 1 14.5 ounce can low sodium chicken broth; 8 ounces sliced mushrooms; 1-1/2 cups plum tomatoes, coarsely chopped; 1/2 cup sliced roasted red bell peppers; 1/2 pound uncooked peeled and deveined shrimp. Thaw if frozen.; 1/2 pound cod fillet, cubed; 6 ounces scallops, halved; 1/2 cup dry white wine; 1/2 teaspoon salt; 1/4 teaspoon dried red pepper flakes; 1/4 cup fresh cilantro, chopped; Cooked rice

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,172 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Chicken + mushroomtop 4% of all pairs

Aroma overlapmoderate

Mentioned together4,172 recipes

Shared aroma: 1-butyl acetate (fruity, banana).
Mushroom + white winetop 5% of all pairs

Aroma overlapmoderate

Mentioned together1,765 recipes

Shared aroma: ethyl octanoate (fruity).
Plum + tomatotop 6% of all pairs

Aroma overlapmoderate

Mentioned together1,480 recipes

Shared aroma: 2,4-decadienal (seaweed).
Mushroom + tomatotop 7% of all pairs

Aroma overlapmoderate

Mentioned together2,719 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Tomato + peppertop 7% of all pairs

Aroma overlapmoderate

Mentioned together17,923 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp: Cooks quickly and turns pink and tender, providing the main seafood texture.
Cod fillet: Flakes into tender pieces, adding delicate texture and mild seafood flavor.
Mushrooms: Release moisture and savory flavor into the broth as they cook.
Plum tomatoes: Add acidity, body and fresh flavor to the cooking liquid.
Dry white wine: Adds acidity and aroma that brighten the broth and seafood.

The step that matters

Reduce heat to medium-low before the seafood cooks. Seafood proteins toughen when cooked too hot or too long. Gentle heat keeps shrimp, cod and scallops tender and moist while they cook through.

Flavor stand-ins for the plum

How well each one fits the dish's main ingredients (chicken, mushroom, tomato, pepper, shrimp, scallop, white wine):

Lemonbetter flavor fit
Avocadoabout as good a flavor fit
Plumthe original
Grapeabout as good a flavor fit

Fit is the average pairing score against chicken, mushroom, tomato, pepper, shrimp, scallop, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Vegetable and Seafood Rice Bowl