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": "418123d1ffc5421593e909ef37112e60",
    "updated": "2025-04-23T20:44:49.296Z",
    "title": "Creamy Scandinavian-Style Fish Soup",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE",
    "description": "This creamy fish soup, inspired by the west coast of Norway, offers a delightful lightness despite its rich texture.  Instead of traditional cream, pureed potatoes create a velvety smoothness, making this soup a flavorful and dairy-free option.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yukon gold potatoes, peeled and cut into (25.4 mm) pieces",
          "kosher salt",
          "olive oil",
          "leek, white part only, rinsed well and thinly sliced",
          "fish stock",
          "diced carrot",
          "diced parsnip or celeriac",
          "dry white wine",
          "cod, cut into 1½-inch pieces",
          "shrimp, peeled and deveined",
          "clams, cleaned and scrubbed",
          "red wine vinegar",
          "sugar",
          "chopped fresh curly-leaf parsley, for garnish"
        ]
      }
    ],
    "instructions": [
      "1. Place the potatoes in a medium pot and add enough water to cover them. Add salt to the water. Bring to a boil over high heat and cook for approximately 20 minutes, until the potatoes are tender. Set aside 1/2 cup of the potato water, drain the potatoes, and let them cool slightly.",
      "2. Heat the olive oil in a large pot over medium-high heat. Add the sliced leek and sauté for about 3 minutes, until it begins to lightly brown.  Add the fish stock, diced carrot, and diced parsnip (or celeriac). Simmer for 10 to 15 minutes, until the vegetables are tender but not completely cooked.",
      "3. While the vegetables simmer, blend the cooked potatoes and the reserved potato water in a blender until smooth and creamy. Add this potato puree to the soup, along with the white wine.",
      "4. Add the cod pieces to the soup. Simmer gently for about 5 minutes, or until the cod is cooked through and flakes easily. Add the shrimp and clams a few minutes before the cod is finished cooking.",
      "5. Stir in the red wine vinegar, sugar, and a pinch of salt. Adjust these seasonings to taste, aiming for a balanced, subtly sweet-and-sour flavor.",
      "6. Serve the soup in bowls and garnish with fresh chopped parsley."
    ],
    "notes_ingredients": "",
    "notes_instructions": "This recipe is a guideline.  Feel free to substitute other fresh, appealing seafood as long as you maintain a total of 2 to 2½ pounds."
  }
]