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": "004c294702114d36890a8e129f0cb332",
    "updated": "2025-04-23T21:34:00.117Z",
    "title": "Bouillabaisse",
    "subtitle": null,
    "description": "My first experience with bouillabaisse was during a vacation in southern France.  I was immediately captivated by this Provençal stew, particularly the diverse array of fresh seafood and the unique flavor profile created by the fennel, orange zest, and saffron.  While initially intimidated by the prospect of recreating it, I eventually discovered that it's surprisingly straightforward to prepare, aligning perfectly with my one-pot cooking style.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "yellow onion, sliced",
          "garlic cloves, smashed",
          "finely chopped fennel fronds",
          "grated orange zest",
          "kosher salt",
          "freshly ground black pepper",
          "saffron threads",
          "seafood stock (vegetable stock works also)",
          "can diced tomatoes",
          "cod, cut into 1- to (50.8 mm) chunks",
          "halibut, cut into 1- to (50.8 mm) chunks",
          "medium shrimp, peeled and deveined",
          "clams, soaked in cold water for 10 minutes, drained, and scrubbed",
          "mussels, scrubbed, beards removed",
          "chopped fresh parsley",
          "favorite crusty artisan bread, optional, for serving"
        ]
      }
    ],
    "instructions": [
      "In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, fennel, and orange zest. Season with salt and pepper, then add the saffron. Cook for 2 to 3 minutes, or until fragrant.",
      "Once fragrant, reduce the heat to low and simmer. Add the cod and halibut. Cook for 7 to 8 minutes.",
      "Add the shrimp, clams, and mussels. Cook for another 5 to 6 minutes, until the clam and mussel shells open, the shrimp turns pink, and the fish flakes easily with a fork. Discard any unopened mussels or clams.",
      "Remove from heat, stir in the fresh parsley, and ladle the stew into bowls. Serve warm with crusty bread, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This fish stew offers endless variations. The key is to personalize it to your liking.  I prefer a simplified approach, using pre-made seafood stock and a single pot.  Prioritizing the freshest seafood is crucial.  Sea bass, cod, halibut, and flounder are some excellent choices."
  }
]