Bouillabaisse

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

2. Parsley + saffrontop 2% of all pairs
   Smell alikestrong
   Cooked together380 recipes

   Shared aroma: estragole (anise, licorice).

3. Parsley + peppertop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Orange + saffrontop 3% of all pairs
   Smell alikemoderate
   Cooked together185 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

5. Garlic + parsleytop 4% of all pairs
   Smell alikestrong
   Cooked together9,308 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Fish

Forms the body of the stew, providing the main protein and flavor.

Mussels

Release their juices into the broth, adding briny, savory depth.

White wine

Adds acidity that brightens the broth and balances the oil and fish.

Olive oil

Carries fat-soluble aromatic flavors and adds richness to the broth.

Saffron

Contributes distinctive aroma and golden color to the broth.

Swap the orange

How well each one fits the dish's main ingredients (fish, onion, garlic, parsley, clove, saffron, pepper):

1. Lemonfits better
2. Limefits better
3. Avocadofits about as well
4. Orangethe original

Fit is the average pairing score against fish, onion, garlic, parsley, clove, saffron, pepper. Candidates are from the same food group and used in at least 100 recipes.