Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1eff38ae30d94d27af029d35d3d85ddb",
    "updated": "2025-05-17T23:36:33.451Z",
    "title": "Fennel Pho",
    "subtitle": "Swiss Chard, Carrots, Shallots",
    "description": "This light dish features fennel in three distinct ways. The bulb is thinly sliced and allowed to soften in a mix of salt and sugar, imparting a savory, mildly pickled flavor to the rice noodles. The fennel fronds and crushed seeds serve as garnishes. The fennel’s unique taste remains subtle, acting as a gentle background. Tender Swiss chard and carrots, aromatic ginger, and crispy shallots complement the flavors, while fresh herbs and lime juice add traditional pho accents.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "large or bulbs fennel (225 to 280 g total).",
          "lime, plus more wedges for serving",
          "fine sea salt",
          "sugar",
          "big bunch swiss chard (about 340 g).",
          "carrots (about 170 g total).",
          "vegetarian pho broth or shortcut pho broth .",
          "medium-width rice noodles",
          "frizzled shallots .",
          "fennel seeds, crushed",
          "green chili (serrano, thai chili, or jalapeño), sliced into very thin rings, for serving",
          "pounded ginger pulp or freshly grated ginger, for serving",
          "loosely packed fresh basil, mint, and/or cilantro, for serving"
        ]
      }
    ],
    "instructions": [
      "Remove and reserve the fennel fronds. Trim off and discard the stalks. Halve the fennel bulb(s) lengthwise, similar to how you would an onion. Using a paring knife, remove the firm core, then slice the fennel into very thin shavings with a mandoline. Transfer the slices to a colander. Squeeze the juice of half a lime over the fennel, tossing with 1/4 teaspoon salt and ½ teaspoon sugar. Let it rest for 20 minutes while you prepare the other ingredients, then gently squeeze to remove excess moisture.",
      "Trim the Swiss chard stems and save them for another use. Tear or cut the leaves into bite-sized pieces. Peel and trim the carrots, then slice them on the diagonal into 1/4-inch-thick rounds.",
      "Heat the pho broth in a pot until it simmers. Stir in the remaining 1½ teaspoons sugar and 1 teaspoon salt. Taste and adjust the seasoning if necessary. Keep the broth covered over low heat until serving.",
      "Meanwhile, bring a saucepan of water to a boil and add salt generously. Add the Swiss chard leaves and blanch for 1 to 2 minutes until wilted. Remove with a slotted spoon or skimmer and drain in a colander, reserving the cooking water. Add the carrots to the boiling water and cook until just tender, about 3 to 5 minutes. Transfer to the colander to cool, keeping the cooking water.",
      "Cook the rice noodles in the boiling water, using a strainer basket or insert if available, until tender — about 4 to 7 minutes or according to package instructions. Lift out the noodles, reserving the cooking water, and rinse thoroughly under cold running water to remove excess starch. Quickly reheat the noodles by dipping them back into the hot cooking water. Divide noodles evenly among four bowls.",
      "Top the noodles with Swiss chard, carrots, and the fennel shavings. Pour the hot broth over each serving. Garnish with reserved fennel fronds, frizzled shallots, and about ¼ teaspoon crushed fennel seeds per bowl. Serve immediately, passing lime wedges, chilies, ginger, and fresh herbs at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]