Cut your vegetables into thin strips. Remove the skin from the fish and cut it into cubes with a large 2x2 cm shrub.
Fry the vegetables in butter and add the flour. Fry the whole mixture until lightly pink, add pesto and pour in all the liquid ingredients.
Cook the soup for about 15 minutes and then add the fish, parsley and cook slowly for another 10 minutes. Flavor the soup with pepper and salt before serving.