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": "faa10860cb364fca974595ea6136ee37",
    "updated": "2025-05-08T04:29:05.930Z",
    "title": "Smoked Haddock with Lentils",
    "subtitle": "",
    "description": "A soothing dish combining smoked fish and creamy textures.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "smoked haddock",
          "green lentils",
          "carrots",
          "onion",
          "vegetable stock",
          "double cream",
          "parsley",
          "bay",
          "black peppercorns",
          "double cream",
          "piece of smoked haddock weighing about",
          "black peppercorns",
          "bay leaves",
          "couple of medium carrots",
          "onion",
          "thick slice of butter",
          "green lentils",
          "vegetable stock",
          "good handful of chopped parsley",
          "salt and pepper",
          "handful of button mushrooms",
          "little butter",
          "drained and rinsed 400 g can of cannellini beans",
          "couple of pieces of smoked haddock fillet, about 200 g each",
          "double cream",
          "couple of bay leaves",
          "black peppercorns",
          "chopped parsley",
          "couple of kipper fillets",
          "double cream",
          "black peppercorns",
          "bay leaf",
          "400 g can of butter beans",
          "salt",
          "lemon juice",
          "grating of horseradish"
        ]
      }
    ],
    "instructions": [
      "Place 250ml of double cream in a shallow pan.",
      "Remove the skin from a piece of smoked haddock weighing about 350g and add it to the pan.",
      "Add 6 black peppercorns and 3 bay leaves, bring the cream to a boil, then turn off the heat and cover the pan.",
      "Allow the fish to cook in the residual heat.",
      "Finely dice a couple of medium carrots and an onion.",
      "Sauté them in a thick slice of butter over medium heat for 5 minutes, then add 150g of green lentils and 400ml of vegetable stock.",
      "Bring the mixture to a boil, then reduce to a simmer.",
      "Cook for 20 minutes until the lentils begin to soften, then stir in the cream from the fish.",
      "Continue cooking, letting the liquid reduce until it just covers the lentils.",
      "Add a good handful of chopped parsley and season with salt and pepper to taste.",
      "Divide the lentils between two dishes and place the smoked haddock on top.",
      "Thinly slice a handful of button mushrooms and cook them in a shallow non-stick pan with a little butter until soft and lightly browned.",
      "Add a drained and rinsed 400g can of cannellini beans to the mushrooms and warm through, stirring occasionally.",
      "In a separate pan, place a couple of smoked haddock fillets, about 200g each, with 400ml of double cream.",
      "Add a couple of bay leaves and 6 black peppercorns, then simmer gently for about 12 minutes until the fish is tender.",
      "Carefully transfer the fish to plates.",
      "Strain the cream through a sieve onto the beans and mushrooms, cook briefly, and optionally add some chopped parsley, then spoon the mixture over the fish.",
      "Place a couple of kipper fillets in a shallow pan.",
      "Pour in enough double cream to cover them, add 6 black peppercorns and a bay leaf, and bring to a boil.",
      "Immediately reduce the heat.",
      "Let the cream simmer gently for 10 minutes, then turn off the heat.",
      "Cover the pan with a plate and allow the cream to infuse with the smoky flavor from the kippers, bay, and pepper for an additional 10 minutes.",
      "Drain and rinse a 400g can of butter beans under cold running water.",
      "Break the fish into large bite-sized pieces, removing any bones as you go.",
      "Warm the beans over medium heat with enough of the infused cream to cover them.",
      "Add the kipper pieces, a pinch of salt, lemon juice, and a grating of horseradish if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]