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": "Fish 103",
  "description": "A classic dish that showcases the delicate flavors of sole with a luxurious sauce and careful preparation techniques.",
  "subtitle": "Sole à la Marinière",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 (60G 2.12 OUNCE) LINE-CAUGHT SOLE FILLETS",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) SEMI-SALTED BUTTER, SOFTENED",
        "100G 3.53 OUNCES HAKE FILLETS",
        "1 EGG WHITE",
        "150ML 2/3 CUP LIGHT CREAM",
        "100G 3.53 OUNCES CHOUX PASTE (RECIPE ON P. 251)",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "100G 3.53 OUNCES WHITE BUTTON MUSHROOMS",
        "JUICE OF 1 LEMON",
        "1 SHALLOT",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "250G 8.82 OUNCES RAZOR CLAMS",
        "250G 8.82 OUNCES COCKLES",
        "250G 8.82 OUNCES BOUCHOT OR BLUE MUSSELS",
        "250G-8.82 OUNCES PINK SHRIMP (PRAWNS)",
        "50ML 3 1/2 TABLESPOONS DRY WHITE WINE",
        "500G 1 POUND 2 OUNCES PUFF PASTRY",
        "50ML 3 1/2 TABLESPOONS FISH STOCK (SEE P. 247)",
        "40ML 2 TABLESPOONS PLUS 2 TEASPOONS SHELLFISH COOKING LIQUID",
        "2/3 CUP LIGHT CREAM",
        "5G 0.18 OUNCE (1/2 TEASPOON) ROUX (SEE P. 251)",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "50G 1/4 CUP BUTTER",
        "1/2 SHALLOT, FINELY CHOPPED",
        "3 1/2 TABLESPOONS WHITE WINE",
        "1/2 CUP FISH STOCK (SEE P. 247)"
      ]
    }
  ],
  "instructions": [
    "Lay the fillets out flat and spread with the butter. Starting with the head side, roll up each fillet. Trim the edges and set aside in the refrigerator.",
    "Remove the nerves from the hake fillet. Finely chop the flesh and press through a drum strainer (sieve) into a bowl. Incorporate the egg, cream, and choux paste with a spatula (scraper) and season with salt and pepper.",
    "Bring a saucepan of water to a simmer. Use two teaspoons to shape the mixture into small quenelles and poach, one at a time, in the pan. Check that they are cooked: They should be firm to the touch. Cool in a bowl filled with cold water. Set aside.",
    "Wash and cut the mushrooms. Shallow braise them with added lemon juice; set aside.",
    "Peel and chop the shallot. Heat the butter and shallot in a saucepan. Add the razor clams, cockles, mussels, and pink shrimp, deglaze with the wine, and cover with a lid. Cook until the shellfish open. Discard any shellfish that does not open.",
    "Set aside the cooking liquid for the sauce. Let the shellfish cool. Shell and trim the mussels and set aside. Shell and trim the razor clams and cockles and set aside. Cut the heads off the shrimp.",
    "Preheat oven to 200°C - 400°F (gas mark 6). Cut out eight 6cm - 2 1/2 inch-diameter puff pastry disks. Using a 4cm - 1 1/2 inch-diameter cookie cutter, cut out a hole in four of the disks. With a little water, attach the hole-punched disk to each complete disk.",
    "Put 7cm - 2 3/4 inch-high blocks on the baking sheet and rest a wire rack on the blocks; this will keep the puff pastry shells a uniform height.",
    "Bake for 30 minutes.",
    "Combine the fish stock with the shellfish cooking liquid in a pan and reduce to the desired flavor and consistency. Add the cream and thicken with the roux. Adjust the seasoning with salt and pepper.",
    "In a sauté pan, melt a little butter with the minced shallot, then moisten with a little white wine and fish stock to make a court-bouillon. Cook the fish for 10 minutes over low heat. Remove the fish and set aside at room temperature.",
    "Warm the mushrooms, shellfish, and hake quenelles in a small sauté pan with a little sauce. Place a puff pastry on a plate, add some of the mushroom-shellfish-quenelles filling, then arrange the sole and additional filling on the side. Season and serve."
  ],
  "author": "Benoit"
}