Raw
The original submission: a PDF
L1
Level 1: 27 lines
- 1Braised Monkfish with Saffron and Cured Olives
- 2SERVES Serves 4 to 6
- 3A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back down onto the stew, keeping it moist and concentrated in flavor. While a tagine is an attractive and unique piece of cooking equipment, we found that we could get similar results for trapping steam when using a Dutch oven with a heavy lid. We set out to create a Moroccan-style fish tagine with the signature sweet and sour flavors of the region. Meaty monkfish fillets were our go-to choice for this dish, as their firm texture would help them keep their shape while simmering in the pot. For sweetness, we turned to orange zest, onion, carrots, and tomato paste, which, along with fragrant paprika, cumin, dried mint, and saffron, built the base for the tagine's broth. Deglazing the sautéed aromatics with a bottle of clam juice brought in a salty, briny element and created a rich broth in which to braise the fish. Nestling the fillets into the broth, covering the pot, and turning down the heat allowed all of the flavors to meld while the fish and carrots cooked through. For a salty, sour punch, we finished the sauce by stirring in pungent Moroccan oil-cured olives and a teaspoon of sherry vinegar. Fresh mint completed the dish with bright flavor. Sweet, tangy, vibrantly colored, and perfectly moist, our monkfish tagine offered intense Moroccan flavors in just half an hour.
- 4Gather Your Ingredients
- 53 (2-inch) strips orange zest
- 65 garlic cloves, minced
- 72 tablespoons extra-virgin olive oil
- 81 large onion, halved and sliced 1/4 inch thick
- 93 carrots, peeled, halved lengthwise, and sliced 1/4 inch thick
- 10Salt and pepper
- 111 tablespoon tomato paste
- 121¼ teaspoons paprika
- 131 teaspoon ground cumin
- 14½ teaspoon dried mint
- 15¼ teaspoon saffron threads, crumbled
- 161 (8-ounce) bottle clam juice
- 171½ pounds skinless monkfish fillets, 1 to 1½ inches thick, trimmed and cut into 3-inch pieces
- 18¼ cup pitted oil-cured black olives, quartered
- 192 tablespoons minced fresh mint
- 201 teaspoon sherry vinegar
- 21Instructions
- 22Before You Begin
- 23* Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking.
- 241. Mince 1 strip orange zest and combine with 1 teaspoon garlic in bowl; set aside.
- 252. Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, ¼ teaspoon salt, and remaining 2 strips orange zest and cook until vegetables are softened and lightly browned, 10 to 12 minutes. Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, scraping up any browned bits.
- 263. Pat monkfish dry with paper towels and season with salt and pepper. Nestle monkfish into pot, spoon some cooking liquid over top, and bring to simmer. Reduce heat to medium-low, cover, and simmer gently until monkfish is opaque in center and registers 140 degrees, 8 to 12 minutes.
- 274. Discard orange zest. Gently stir in olives, fresh mint, vinegar, and garlic–orange zest mixture. Season with salt and pepper to taste. Serve.
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| Braised Monkfish with Saffron and Cured Olives | 4 to 6 | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| 1 | 3 (2-inch) strips orange zest | |
| 2 | 5 garlic cloves, minced | |
| 3 | 2 tablespoons extra-virgin olive oil | |
| 4 | 1 large onion, halved and sliced 1/4 inch thick | |
| 5 | 3 carrots, peeled, halved lengthwise, and sliced 1/4 inch thick | |
| 6 | Salt and pepper | |
| 7 | 1 tablespoon tomato paste | |
| 8 | 1¼ teaspoons paprika | |
| 9 | 1 teaspoon ground cumin | |
| 10 | ½ teaspoon dried mint | |
| 11 | ¼ teaspoon saffron threads, crumbled | |
| 12 | 1 (8-ounce) bottle clam juice | |
| 13 | 1½ pounds skinless monkfish fillets, 1 to 1½ inches thick, trimmed and cut into 3-inch pieces | |
| 14 | ¼ cup pitted oil-cured black olives, quartered | |
| 15 | 2 tablespoons minced fresh mint | |
| 16 | 1 teaspoon sherry vinegar |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 3 | (2-inch) strips | orange zest | step 1: 1 (2-inch) strip step 6: 2 (2-inch) strips | ||
| 2 | 5 | cloves | garlic | minced | step 3: 1 teaspoon step 8: remaining garlic | |
| 3 | 2 | tablespoons | extra-virgin olive oil | step 5: 2 tablespoons | ||
| 4 | 1 | large onion | halved and sliced 1/4 inch thick | step 6: 1 | ||
| 5 | 3 | carrots | peeled, halved lengthwise, and sliced 1/4 inch thick | step 6: 3 | ||
| 6 | unspecifiable | salt | step 6: ¼ teaspoon step 12: unspecifiable step 21: to taste | |||
| 7 | unspecifiable | pepper | step 12: unspecifiable step 21: to taste | |||
| 8 | 1 | tablespoon | tomato paste | step 8: 1 tablespoon | ||
| 9 | 1¼ | teaspoons | paprika | step 8: 1¼ teaspoons | ||
| 10 | 1 | teaspoon | ground cumin | step 8: 1 teaspoon | ||
| 11 | ½ | teaspoon | dried mint | step 8: ½ teaspoon | ||
| 12 | ¼ | teaspoon | saffron threads | crumbled | step 8: ¼ teaspoon | |
| 13 | 8 | fl oz | clam juice | step 10: 8 fl oz | ||
| 14 | 1½ | pounds | skinless monkfish fillets, 1 to 1½ inches thick | trimmed and cut into 3-inch pieces | step 11: 1½ pounds | |
| 15 | ¼ | cup | pitted oil-cured black olives | quartered | step 20: ¼ cup | |
| 16 | 2 | tablespoons | fresh mint | minced | step 20: 2 tablespoons | |
| 17 | 1 | teaspoon | sherry vinegar | step 20: 1 teaspoon |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | Mince 1 strip orange zest and combine with 1 teaspoon garlic in bowl; set aside. |
| 2 | 2 | Heat oil in Dutch oven over medium heat until shimmering. |
| 3 | 2 | Add onion, carrots, ¼ teaspoon salt, and remaining 2 strips orange zest and cook until vegetables are softened and lightly browned, 10 to 12 minutes. |
| 4 | 2 | Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron and cook until fragrant, about 30 seconds. |
| 5 | 2 | Stir in clam juice, scraping up any browned bits. |
| 6 | 3 | Pat monkfish dry with paper towels and season with salt and pepper. |
| 7 | 3 | Nestle monkfish into pot, spoon some cooking liquid over top, and bring to simmer. |
| 8 | 3 | Reduce heat to medium-low, cover, and simmer gently until monkfish is opaque in center and registers 140 degrees, 8 to 12 minutes. |
| 9 | 4 | Discard orange zest. |
| 10 | 4 | Gently stir in olives, fresh mint, vinegar, and garlic–orange zest mixture. |
| 11 | 4 | Season with salt and pepper to taste. |
| 12 | 4 | Serve. |
Cooking Steps
| # | Step |
|---|---|
| 1 | Mince 1 strip orange zest |
| 2 | Add minced orange zest to a bowl |
| 3 | Add 1 teaspoon of garlic to the bowl with the orange zest in it |
| 4 | Set bowl aside |
| 5 | Heat oil in Dutch oven over medium heat until shimmering |
| 6 | Add onion, carrots, ¼ teaspoon salt, and remaining 2 strips orange zest to Dutch oven |
| 7 | cook until vegetables are softened and lightly browned, 10 to 12 minutes |
| 8 | Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron into Dutch oven |
| 9 | cook until fragrant, about 30 seconds. |
| 10 | Stir in clam juice into saffron Dutch oven, scraping up any browned bits. |
| 11 | Pat monkfish dry with paper towels |
| 12 | season monkfish with salt and pepper |
| 13 | Nestle monkfish into saffron pot |
| 14 | spoon some cooking liquid over top of monkfish |
| 15 | Bring saffron pot to a simmer |
| 16 | Reduce heat to medium-low |
| 17 | Cover saffron pot |
| 18 | simmer gently until monkfish is opaque in center and registers 140 degrees, 8 to 12 minutes. |
| 19 | Remove orange zest from saffron pot. |
| 20 | Gently stir in olives, fresh mint, vinegar, and garlic–orange zest mixture into saffron pot. |
| 21 | Season saffron pot with salt and pepper to taste |
| 22 | Serve |
Extras
| Name | Text |
|---|---|
| untitled | A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back down onto the stew, keeping it moist and concentrated in flavor. While a tagine is an attractive and unique piece of cooking equipment, we found that we could get similar results for trapping steam when using a Dutch oven with a heavy lid. We set out to create a Moroccan-style fish tagine with the signature sweet and sour flavors of the region. Meaty monkfish fillets were our go-to choice for this dish, as their firm texture would help them keep their shape while simmering in the pot. For sweetness, we turned to orange zest, onion, carrots, and tomato paste, which, along with fragrant paprika, cumin, dried mint, and saffron, built the base for the tagine's broth. Deglazing the sautéed aromatics with a bottle of clam juice brought in a salty, briny element and created a rich broth in which to braise the fish. Nestling the fillets into the broth, covering the pot, and turning down the heat allowed all of the flavors to meld while the fish and carrots cooked through. For a salty, sour punch, we finished the sauce by stirring in pungent Moroccan oil-cured olives and a teaspoon of sherry vinegar. Fresh mint completed the dish with bright flavor. Sweet, tangy, vibrantly colored, and perfectly moist, our monkfish tagine offered intense Moroccan flavors in just half an hour. |
| Before You Begin | * Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking. |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | orange zest | step 1: (blank) step 6: (blank) | ||
| 2 | garlic | step 3: 4.9 ml step 8: (blank) | ||
| 3 | extra-virgin olive oil | 30 | ml | step 5: 30 ml |
| 4 | large onion | step 6: (blank) | ||
| 5 | carrots | step 6: (blank) | ||
| 6 | salt | step 6: 1.2 ml step 12: (blank) step 21: (blank) | ||
| 7 | pepper | step 12: (blank) step 21: (blank) | ||
| 8 | tomato paste | 15 | ml | step 8: 15 ml |
| 9 | paprika | 6.2 | ml | step 8: 6.2 ml |
| 10 | ground cumin | 4.9 | ml | step 8: 4.9 ml |
| 11 | dried mint | 2.5 | ml | step 8: 2.5 ml |
| 12 | saffron threads | 1.2 | ml | step 8: 1.2 ml |
| 13 | clam juice | 237 | ml | step 10: 237 ml |
| 14 | skinless monkfish fillets, 1 to 1½ inches thick | 680 | g | step 11: 680 g |
| 15 | pitted oil-cured black olives | 59 | ml | step 20: 59 ml |
| 16 | fresh mint | 30 | ml | step 20: 30 ml |
| 17 | sherry vinegar | 4.9 | ml | step 20: 4.9 ml |
Empty in this Level 2: choice points, records, suggested equipment, goes with.
K0
Line roles and recipe starts · code + Haiku
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
- Code guesses first. Code gives every line a rough first role.
- Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 27 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
- Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 2.47 s of 4.0 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.9 s
- Cost
- $0.00054
- Tokens
- 26,593 rules (cached) + 915 new in, 367 out
- Haiku's answer
- 27 lines answered, 0 changed from code's guess
Result after K0
1 title, 1 servings, 1 headnote, 2 other, 16 ingredient, 1 label, 1 note, 4 method. One recipe, starting at line 1.
- 1Braised Monkfish with Saffron and Cured Olivestitlerecipe starts here
- 2SERVES Serves 4 to 6servings
- 3A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back down onto the stew, keeping it moist and concentrated in flavor. While a tagine is an attractive and unique piece of cooking equipment, we found that we could get similar results for trapping steam when using a Dutch oven with a heavy lid. We set out to create a Moroccan-style fish tagine with the signature sweet and sour flavors of the region. Meaty monkfish fillets were our go-to choice for this dish, as their firm texture would help them keep their shape while simmering in the pot. For sweetness, we turned to orange zest, onion, carrots, and tomato paste, which, along with fragrant paprika, cumin, dried mint, and saffron, built the base for the tagine's broth. Deglazing the sautéed aromatics with a bottle of clam juice brought in a salty, briny element and created a rich broth in which to braise the fish. Nestling the fillets into the broth, covering the pot, and turning down the heat allowed all of the flavors to meld while the fish and carrots cooked through. For a salty, sour punch, we finished the sauce by stirring in pungent Moroccan oil-cured olives and a teaspoon of sherry vinegar. Fresh mint completed the dish with bright flavor. Sweet, tangy, vibrantly colored, and perfectly moist, our monkfish tagine offered intense Moroccan flavors in just half an hour.headnote
- 4Gather Your Ingredientsother
- 53 (2-inch) strips orange zestingredient
- 65 garlic cloves, mincedingredient
- 72 tablespoons extra-virgin olive oilingredient
- 81 large onion, halved and sliced 1/4 inch thickingredient
- 93 carrots, peeled, halved lengthwise, and sliced 1/4 inch thickingredient
- 10Salt and pepperingredient
- 111 tablespoon tomato pasteingredient
- 121¼ teaspoons paprikaingredient
- 131 teaspoon ground cuminingredient
- 14½ teaspoon dried mintingredient
- 15¼ teaspoon saffron threads, crumbledingredient
- 161 (8-ounce) bottle clam juiceingredient
- 171½ pounds skinless monkfish fillets, 1 to 1½ inches thick, trimmed and cut into 3-inch piecesingredient
- 18¼ cup pitted oil-cured black olives, quarteredingredient
- 192 tablespoons minced fresh mintingredient
- 201 teaspoon sherry vinegaringredient
- 21Instructionsother
- 22Before You Beginlabel
- 23* Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking.note
- 241. Mince 1 strip orange zest and combine with 1 teaspoon garlic in bowl; set aside.method
- 252. Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrots, ¼ teaspoon salt, and remaining 2 strips orange zest and cook until vegetables are softened and lightly browned, 10 to 12 minutes. Stir in remaining garlic, tomato paste, paprika, cumin, dried mint, and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, scraping up any browned bits.method
- 263. Pat monkfish dry with paper towels and season with salt and pepper. Nestle monkfish into pot, spoon some cooking liquid over top, and bring to simmer. Reduce heat to medium-low, cover, and simmer gently until monkfish is opaque in center and registers 140 degrees, 8 to 12 minutes.method
- 274. Discard orange zest. Gently stir in olives, fresh mint, vinegar, and garlic–orange zest mixture. Season with salt and pepper to taste. Serve.method
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 21, 22, 23), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 2.47 s to 4.03 s of 4.0 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.2 s
- Cost
- $0.00021
- Tokens
- 14,273 rules (cached) + 363 new in, 63 out
Result after K1
3 of 4 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| Braised Monkfish with Saffron and Cured Olives | 4 to 6 | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Extras
| Name | Text |
|---|---|
| untitled | A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back down onto the stew, keeping it moist and concentrated in flavor. While a tagine is an attractive and unique piece of cooking equipment, we found that we could get similar results for trapping steam when using a Dutch oven with a heavy lid. We set out to create a Moroccan-style fish tagine with the signature sweet and sour flavors of the region. Meaty monkfish fillets were our go-to choice for this dish, as their firm texture would help them keep their shape while simmering in the pot. For sweetness, we turned to orange zest, onion, carrots, and tomato paste, which, along with fragrant paprika, cumin, dried mint, and saffron, built the base for the tagine's broth. Deglazing the sautéed aromatics with a bottle of clam juice brought in a salty, briny element and created a rich broth in which to braise the fish. Nestling the fillets into the broth, covering the pot, and turning down the heat allowed all of the flavors to meld while the fish and carrots cooked through. For a salty, sour punch, we finished the sauce by stirring in pungent Moroccan oil-cured olives and a teaspoon of sherry vinegar. Fresh mint completed the dish with bright flavor. Sweet, tangy, vibrantly colored, and perfectly moist, our monkfish tagine offered intense Moroccan flavors in just half an hour. |
| untitled | * Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking. |
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| Braised Monkfish with Saffron and Cured Olives | 4 to 6 | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Extras
| Name | Text |
|---|---|
| untitled | A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back down onto the stew, keeping it moist and concentrated in flavor. While a tagine is an attractive and unique piece of cooking equipment, we found that we could get similar results for trapping steam when using a Dutch oven with a heavy lid. We set out to create a Moroccan-style fish tagine with the signature sweet and sour flavors of the region. Meaty monkfish fillets were our go-to choice for this dish, as their firm texture would help them keep their shape while simmering in the pot. For sweetness, we turned to orange zest, onion, carrots, and tomato paste, which, along with fragrant paprika, cumin, dried mint, and saffron, built the base for the tagine's broth. Deglazing the sautéed aromatics with a bottle of clam juice brought in a salty, briny element and created a rich broth in which to braise the fish. Nestling the fillets into the broth, covering the pot, and turning down the heat allowed all of the flavors to meld while the fish and carrots cooked through. For a salty, sour punch, we finished the sauce by stirring in pungent Moroccan oil-cured olives and a teaspoon of sherry vinegar. Fresh mint completed the dish with bright flavor. Sweet, tangy, vibrantly colored, and perfectly moist, our monkfish tagine offered intense Moroccan flavors in just half an hour. |
| Before You Begin | * Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking. |