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": "2a46b928f7484827bdc09290fc1f9d6d",
    "updated": "2025-04-19T19:14:11.711Z",
    "title": "Fish Soup with Saffron and Fennel",
    "subtitle": null,
    "description": "This simple, rustic Mediterranean-inspired fish soup is easy to make and delivers a flavorful experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "fennel bulb, finely chopped",
          "garlic cloves, crushed",
          "leek, sliced",
          "ripe plum tomatoes, chopped",
          "brandy",
          "saffron threads, infused in a little hot water",
          "zest of",
          "bay leaf",
          "(1.7 liters) fish stock",
          "(300g) potatoes, diced and parboiled for 5 minutes",
          "dry white wine",
          "(56.699 g) (500g) fresh black mussels, scrubbed and debearded",
          "salt and freshly ground black pepper",
          "(56.699 g) (500g) monkfish or firm white fish, cut into bite-sized pieces",
          "raw whole large shrimp",
          "parsley, chopped, to garnish"
        ]
      }
    ],
    "instructions": [
      "1. Heat 4 tablespoons of olive oil in a large, deep pan. Add the fennel, garlic, and leek, and cook over medium heat for 5 minutes, stirring occasionally, until softened and lightly browned.",
      "2. Add the tomatoes and brandy to the pan. Boil rapidly for 2 minutes, or until the liquid reduces slightly. Stir in the saffron, orange zest, bay leaf, fish stock, and potatoes. Bring to a boil, then lower the heat and skim off any foam that rises to the surface. Cover and simmer for 20 minutes, until the potatoes are tender. Discard the bay leaf.",
      "3. While the soup simmers, heat the remaining olive oil and the white wine in a separate large, deep pan until boiling. Add the mussels, cover, and cook over high heat for 2-3 minutes, shaking the pan frequently. Discard any mussels that remain closed. Strain the mussels, reserving the cooking liquid. Add the mussel liquid to the soup and season with salt and pepper to taste. Bring the soup back to a boil, then add the monkfish and shrimp. Reduce the heat, cover, and simmer gently for 5 minutes, until the fish is cooked through and the shrimp are pink. Add the cooked mussels to the pan and heat through. Serve the soup garnished with chopped parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]