Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "OVEN-POACHED LINE-CAUGHT POLLACK",
  "description": "A delicious and sophisticated dish featuring oven-poached line-caught pollack paired with marinière-style shellfish, perfect for an elegant dinner party.",
  "subtitle": "Marinière-Style Shellfish",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (3KG 6 POUND 10 OUNCE) LINE-CAUGHT POLLACK",
        "500G 1 POUND 2 OUNCES (2 1/4 CUPS) COARSE GRAY SEA SALT",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR",
        "1 TABLESPOON OLIVE OIL",
        "500G 1 POUND 2 OUNCES BOUCHOT MUSSELS",
        "1 KG 2 POUNDS 4 OUNCES CLAMS",
        "1 KG 2 POUNDS 4 OUNCES COCKLES",
        "1 KG 2 POUNDS 4 OUNCES PERIWINKLES (WINKLES)",
        "1 KG 2 POUNDS 4 OUNCES RAZOR CLAMS",
        "3 TABLESPOONS OLIVE OIL",
        "60G 2.12 OUNCES (4 1/2 TABLESPOONS) BUTTER",
        "3 CLOVES PINK GARLIC",
        "3 SPRIGS THYME",
        "150ML 2/3 CUP DRY WHITE WINE",
        "250ML 1 CUP WHIPPING CREAM",
        "JUICE OF 1 LEMON",
        "OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) COLD BUTTER"
      ]
    }
  ],
  "instructions": [
    "Dress* and fillet the fish with a sharp knife, and remove any bones.",
    "Lay the fillets skin side down on a tray.",
    "Mix the sea salt with the sugar.",
    "Rub the fillets with the mixture on both sides.",
    "Lay the fillets on a wire rack over a tray, and set aside* in the refrigerator for 1 hour 30 minutes.",
    "Rinse the fillets in cold water and lay on a cloth to dry well.",
    "Cut the fillets into four 160g - 5.64 ounce steaks and refrigerate.",
    "One day ahead, purge* the mussels, clams, cockles, periwinkles, and razor clams by soaking them in salted water in the refrigerator for 24 hours.",
    "The day of serving, cook the mussels, clams, and cockles separately: For each type of shellfish, heat 1 tablespoon olive oil in a sauté pan and add 20g - 0.71 ounce (1 1/2 tablespoons) butter, one garlic clove, and one thyme sprig.",
    "Add the shellfish and place over high heat.",
    "Deglaze with 50ml 3 1/2 tablespoons wine and cover immediately with a lid.",
    "When the shells have opened wide, transfer to a perforated tray to recover the cooking liquid.",
    "Discard any unopened shellfish.",
    "Combine the different cooking liquids and set aside* a third of it.",
    "Reduce the remainder by one-third, and add the cream and lemon juice.",
    "Set aside this sauce for cooking the fish.",
    "Boil* the periwinkles and cut the raw razor clams on a diagonal.",
    "Trim the mussels and set aside a few whole cockles and clamshells for finishing.",
    "Shell all of the shellfish and finely slice the periwinkles.",
    "Preheat the oven to 160°C - 350°F (gas mark 4).",
    "Heat a little olive oil in an oval porcelain baking dish on your stovetop and sear* the fish steaks.",
    "Finish cooking the fish by glazing* with the marinière sauce for 5 minutes in the oven.",
    "Beat* the reserved shellfish cooking liquid with the butter.",
    "Heat the shellfish in a saucepan with this mixture.",
    "Place a steak in the middle of each plate, arrange the shellfish around it, then cover with the marinière sauce.",
    "Decorate with a few shells."
  ],
  "author": "BENOIT"
}