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 AUX LYONNAIS ZANDER en Matelote",
  "description": "A delicious and traditional fish dish from Lyon, highlighting the delightful flavors of zander cooked in a rich matelote sauce.",
  "subtitle": "THE WINE: A RED BURGUNDY, SUCH AS CHOREY LES BEAUNE",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (1.8-2KG 4 POUND-4 POUND 6 OUNCE) SANDER OR PIKE PERCH",
        "20ML MATELOTE SAUCE",
        "1 LEEK",
        "4 WHITE MUSHROOMS",
        "3 SHALLOTS",
        "4 TEASPOONS OLIVE OIL",
        "50G 1.76 OUNCES SMOKED SIDE (STREAKY) BACON",
        "3 CLOVES GARLIC",
        "15 PEPPERCORNS",
        "500ML 2 CUPS RED WINE",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "12 GRELOT ONIONS OR SCALLIONS",
        "2 TABLESPOONS OLIVE OIL",
        "SALT",
        "150ML 2/3 CUP WHITE CHICKEN STOCK (SEE P. 246)",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "100G 3.53 OUNCES SMOKED SIDE BACON",
        "24 WHITE BUTTON MUSHROOMS",
        "JUICE OF 1/2 LEMON",
        "20G .71 OUNCE (1 1/2 TABLESPOONS) BUTTER, PLUS EXTRA",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "10ML 2 TEASPOONS SHERRY VINEGAR",
        "OLIVE OIL"
      ]
    }
  ],
  "instructions": [
    "Cut the head of the fish in half lengthwise. Remove the eyes and gills. Purge the head and bones of impurities by leaving under a thin stream of cold running water for 1 hour. Drain and reserve for the sauce. You can ask your fishmonger to prepare the fillets for you. Ask to keep the head and fishbone.",
    "Carefully wash and slice the leek and mushrooms, and peel and slice the shallots. Heat the olive oil in a Dutch oven (cast-iron casserole), and brown the fish head and bones. Remove them from the pan, set aside, and discard the oil. Put the bacon in the pan and cook over low heat for 10 minutes, then add the leek, mushrooms, shallots, crushed garlic cloves, and peppercorns. Sweat the vegetables gently, then return the fish head and bones to the pan. Moisten with the wine and reduce by half. Add the chicken stock and simmer for 20 minutes, skimming regularly. Filter the sauce through a strainer (sieve) into a saucepan and let cool.",
    "Peel the onions. Brown them in a sauté pan with 1 tablespoon olive oil for 2 minutes. Season with salt. Add 100ml - 1/3 cup plus 1 tablespoon chicken stock and half the butter and simmer. Stop the cooking process when the onions are tender and coated in the cooking liquid.",
    "Cut the smoked bacon into 3 x 5cm - 1 1/4 x 2 inch lardons. Put them into a small saucepan and cover with cold water. Place over the heat and bring to a boil. Drain and set aside. Cut the mushroom stems so they are flush with the caps. Wash the mushrooms carefully. Sweat them in a sauté pan with 1 tablespoon olive oil for 2 minutes, without coloring. Season with salt, and add the rest of the chicken stock, a dash of lemon juice, and the remaining butter. Cover with a lid and simmer for 5 minutes. Transfer to another container and set aside.",
    "Reduce the sauce by half in the saucepan. Beat in the butter and add the onion, lardon, and mushroom garnish. Season with salt and pepper, if necessary. Add a dash of vinegar sherry and season with pepper. Season the fillets. Heat a little oil in a nonstick skillet or frying pan and cook the fillets, skin side down, without turning over, together with a pat (knob) of butter. When cooked, arrange the fillets on a large serving dish. Cover them with the sauce and garnish."
  ],
  "author": ""
}