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": "df4357c309804e7bb483da6cba7a9765",
    "updated": "2025-05-17T08:42:48.411Z",
    "title": "Corn, Potato & Sardine Pan Bread",
    "subtitle": "Hamsili Ekmek",
    "description": "This soft and velvety bread combines the sweetness of corn with flakes of fish, tangy tomato, and spicy fresh chiles. The batter comes together in just ten minutes, yielding a bread that is tender and pudding-like when warm, firming up as it cools. The recipe was inspired by a shop owner in Ardesen, a small town on the eastern Black Sea coast, where his wife bakes it weekly for the market. Traditionally, fresh anchovies are used along the Black Sea, but for convenience and flavor, canned sardines packed in water work well here. Serve the bread in small squares or wedges as a snack with drinks, or in larger pieces alongside a meal. Leftovers will keep refrigerated for 2 to 3 days.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "good-quality water-packed sardines, drained and patted dry",
          "potato",
          "onion, minced (about 120 ml).",
          "medium-large tomato, peeled and diced (about 240 ml).",
          "hot green chiles, such as jalapeño or cayenne, seeded if desired and sliced as thin as possible",
          "olive oil",
          "fine sea salt",
          "turkish or other crushed red pepper flakes, or taste",
          "freshly ground black pepper",
          "egg",
          "water",
          "corn flour (not cornstarch)."
        ]
      }
    ],
    "instructions": [
      "Position a rack in the center of the oven and preheat to 350°F. Lightly oil or butter a 9-inch round or square cake pan.",
      "Place the sardines in a large bowl and gently break them into flakes using a fork or your fingers.",
      "Peel and grate the potato. Add it to the sardines along with the minced onion, diced tomato, and sliced chiles. Drizzle with olive oil, then sprinkle with salt, red pepper flakes, and freshly ground black pepper. Toss the mixture together using a fork.",
      "In a separate bowl, beat the egg with the water. Add this to the fish and vegetable mixture along with the corn flour. Stir until combined; the batter should resemble a loose cake batter—thick yet pourable with some help from a spoon. If needed, add water by the tablespoon to achieve the right consistency.",
      "Pour the batter into the prepared pan and bake until the bread is golden on top and a knife inserted in the center comes out clean, about 25 to 30 minutes. Let the bread cool in the pan for 10 minutes before serving warm, or cool it completely on a wire rack."
    ],
    "notes_ingredients": "In the Black Sea region, this bread is traditionally made with fresh anchovies.",
    "notes_instructions": ""
  }
]