Court Bouillon for Boiling Fish

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. Carrot + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

   Shared aroma: 2,4-decadienal (seaweed).

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

   Shared aroma: furaneol (caramel, strawberry).

3. Pepper + parsleytop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

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

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

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

5. Clove + peppertop 5% of all pairs
   Smell alikestrong
   Cooked together17,451 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Fish

Provides the main flavour and body that the broth is built around.

Vinegar

Adds acidity that helps draw flavour and minerals out of the fish and vegetables.

Onions

Contribute sweetness and aromatic depth as they soften in the liquid.

Carrots

Add gentle sweetness and body to the broth as they cook.

Swap the clove

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

1. Thymefits better
2. Marjoramfits better
3. Tarragonfits better
4. Clovethe original

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