Brush mussels under cold water, remove beards and discard already opened mussels. Place mussels in cold water and change it twice, then drain in a colander. Bring 250 ml of fish stock to a boil, add mussels and simmer with lid closed for about 4′, shaking the saucepan occasionally. Remove mussels and discard closed mussels, set aside 12 mussels for decoration, scoop out the others.
Rinse fish fillets, place in hot clam broth and cook for 7-8′, turning halfway through cooking time to the other side. Remove fish meat from broth and remove skin and bones, then cut into bite-sized chunks. (The broth can now be strained and frozen).
Peel and dice the carrot, clean the celery and young onion and cut into slices/rings. Melt the butter and sauté the vegetables in it at a low temperature. Add the vermouth. Pour the fish stock (2), let it boil once and season with pepper and salt. Add the fish pieces, mussels and crab tails and simmer for about 2′.
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