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Poulpe (octopus) is also known as pieuvre, and less commonly as chatrouille, minard, chatrou, hourite, ourite and zourit. ‘Poulpe’ derives from the Greek polypous ‘many legged’.

The French like to cook it à la provençale, blanched, and then cooked with onion, tomatoes and white wine.

Fish and seafood

Text © Dana Facaros

Image by meteoweb