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": "6788486a5a7145dca0971d41e837b6d3",
    "updated": "2025-05-17T20:28:58.406Z",
    "title": "Cumin-Spiced Rice and Fish",
    "subtitle": "A traditional fisherman's meal featuring a rich broth made from fish heads, tails, and bones as the foundation.",
    "description": "This dish originates from coastal cities such as Haifa, Akka, and Yaffa, where fresh fish was readily available. The bones are used to prepare a flavorful broth, while the fillets are incorporated into the main dish. Serve it alongside Parsley or Cilantro (Coriander) Tahini Spread for added zest.",
    "ingredients": [
      {
        "section": "For the broth (stock)",
        "ingredients": [
          "fish heads, bones, and trimmings (avoid very oily fish like salmon or trout).",
          "bay leaves",
          "salt",
          "allspice berries",
          "coriander seeds",
          "cumin seeds",
          "black peppercorns"
        ]
      },
      {
        "section": "For the rice",
        "ingredients": [
          "olive oil",
          "onions, finely chopped",
          "salt",
          "ground cumin",
          "ground coriander",
          "nine spice mix",
          "jasmine or basmati rice, washed, soaked, and drained"
        ]
      },
      {
        "section": "For the fish",
        "ingredients": [
          "olive oil",
          "lemon juice",
          "cumin",
          "ground coriander",
          "nine spice mix",
          "salt",
          "white fish fillets, such as sea bass, sea bream, turbot, or halibut",
          "all-purpose (plain) flour",
          "fine semolina (optional).",
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "parsley or cilantro (coriander) tahini spread, to serve",
          "quantity toasted pine nuts"
        ]
      }
    ],
    "instructions": [
      "Rinse the fish bones thoroughly to remove any blood before preparing the broth.",
      "Place the fish bones in a large stockpot and add enough water to cover them, about 6 cups (2½ pints/1.5 liters).",
      "Bring the water to a boil, skimming off any foam that appears on the surface. Then add the bay leaves, salt, allspice berries, coriander seeds, cumin seeds, and black peppercorns. Reduce heat to a simmer.",
      "Simmer the broth, covered, for 30 to 40 minutes. Strain the broth, discarding the solids.",
      "Meanwhile, prepare the fish marinade by combining olive oil, lemon juice, cumin, ground coriander, Nine Spice Mix, and salt in a dish. Toss the fish fillets in the mixture to coat evenly.",
      "Refrigerate the marinated fish until ready to use.",
      "While the broth simmers, start cooking the rice.",
      "Heat the olive oil in a medium pot over high heat. Add the finely chopped onions and sauté, stirring regularly, for 15 to 20 minutes until they turn crispy and brown.",
      "Add 4 cups (1 liter) of the prepared broth to the onions, along with salt and the spices. Bring to a boil, then lower the heat and simmer for 5 minutes.",
      "Taste the mixture and adjust the seasoning if necessary.",
      "Stir the rice into the broth and onions, mixing well.",
      "Cover and boil for 3 to 4 minutes, then reduce the heat to simmer and cook for 15 to 20 minutes, or until the rice is tender.",
      "Check the rice halfway through cooking; if the liquid has evaporated, add a few more tablespoons of broth and continue cooking.",
      "When the rice is cooked, place a dish towel under the lid and set the pot aside while you fry the fish fillets.",
      "Pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high heat.",
      "Mix the flour and semolina on a large flat surface.",
      "Once the oil is hot, coat each fish fillet evenly by dipping it into the flour and semolina mixture, shaking off any excess.",
      "Place the fillets into the hot oil with the skin side down.",
      "Fry the fillets in batches, depending on thickness, for 2 to 5 minutes on each side, flipping once during cooking.",
      "Remove the cooked fillets and drain them on paper towels. Keep warm and repeat until all fillets are fried.",
      "To serve, arrange the rice on a large platter, top with the fried fish, and sprinkle with toasted pine nuts.",
      "Serve with Parsley or Cilantro (Coriander) Tahini Spread, thinned with 1 tablespoon of water and 1 tablespoon of lemon juice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]