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": "FILLET OF LINE-CAUGHT SEA BASS",
  "description": "A sumptuous dish featuring fillets of fresh line-caught sea bass complemented by a rich Dugléré sauce, perfect for impressing guests at a dinner party.",
  "subtitle": "Dugléré",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (2KG 4 POUND 6 OUNCE) LINE CAUGHT SEA BASS",
        "OLIVE OIL",
        "BUTTER FOR THE PAN, PLUS 100G 3.53 OUNCES (7 TABLESPOONS)",
        "50 G 1.76 OUNCES SHALLOTS",
        "75G 2.65 OUNCES FENNEL (ABOUT 1/3 BULB)",
        "200G 7 OUNCES GREEN TOMATOES (ABOUT 2 SMALL-MEDIUM)",
        "4 CLOVES GARLIC",
        "50ML 3 1/2 CUPS RANCIO WINE (OR MADEIRA WINE)",
        "150ML 2/3 CUP WHITE CHICKEN STOCK (SEE P. 246)",
        "50ML 3 1/2 CUPS CALF'S FOOT JELLY",
        "25G 0.88 OUNCE STEMS FLAT-LEAF PARSLEY",
        "200G 7 OUNCES RED TOMATOES (ABOUT 2 SMALL-MEDIUM)",
        "FLEUR DE SEL",
        "COARSELY GROUND PEPPER",
        "1 SPRIG BASIL",
        "2 TOMATOES",
        "12 TOMATO CONFIT PETALS (SEE P. 251)",
        "12 WHITE MUSHROOMS",
        "2 CONFIT SHALLOT BULBS",
        "150G 5.29 OUNCES (5 1/3 CUPS) BABY SPINACH",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "OLIVE OIL",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Scale and clean the fish. Cut off the head and the tail. Separate the fillets from the backbone and lift out. Remove any pin bones and the skin. Trim the fillets to leave only the white flesh. Your fishmonger can do this for you, too. Cut out four 150g - 5.29 ounce steaks from the thickest parts of the fillets. Set aside in the refrigerator.",
    "Heat a little olive oil and a pat of butter in a Dutch oven (cast-iron casserole). Add the fish head, cut it into two pieces, and brown, then remove. Peel and slice the shallots. Wash and slice the fennel. Chop the green tomatoes. Sweat the shallots, two unpeeled garlic cloves, the fennel, and green tomatoes. Deglaze with the wine and reduce by half. Moisten with the white chicken stock and add the calf's foot jelly. Add the parsley stems and simmer for 45 minutes. Filter through a fine conical strainer (sieve) into a bowl.",
    "Preheat the oven to 180°C - 350°F (gas mark 4). Halve the red tomatoes, drizzle generously with olive oil, and season with fleur de sel. Place them in a roasting pan, cut side down. Add the remaining unpeeled garlic cloves, cover with aluminum foil, and cook in the oven for 1 hour 30 minutes. Add the filtered sauce to the pan and season with the coarsely ground pepper and basil. Return to the oven to infuse for 20 minutes. Drain through a drum strainer (sieve) and filter through a fine conical strainer. Transfer the sauce to a sauté pan and thicken with the 100g - 3.53 ounces (7 tablespoons) butter.",
    "Peel the tomatoes and cut them into strips that are 5mm - 3/16 inch wide and 3cm - 1 1/4 inches long. Prepare 12 strips per person. Cut each tomato confit petal into strips of equal size. Quarter the mushrooms. Julienne the shallot confit bulbs. Carefully wash the spinach, cut off the stems, remove the central rib with a knife, and drain and dry on a cloth. Set aside 12 of the prettiest whole leaves for finishing. In a sauté pan, melt 10g - 0.35 ounces (3/4 tablespoon) butter and cook the spinach for 10 seconds. Season with fleur de sel and pepper and set aside. At the last minute, melt the remaining 20g - 0.71 ounces (1 1/2 tablespoons) butter in a sauté pan and cook the mushrooms for 5 minutes. Add the raw tomato strips seasoned with fleur de sel, and the tomato confit petals. Season with a turn of the pepper mill and let cool a little.",
    "Brush the fish fillets with olive oil and cook quickly in a nonstick skillet or frying pan. Season with fleur de sel and a turn of the pepper mill. Place each steak on a plate and arrange the garnish on one side. Mix the julienned shallots with the sauce and cover the dish with a generous serving. Decorate with the raw spinach leaves."
  ],
  "author": "BENOIT"
}